FUDGE KRISPIES
280g milk chocolate
125g butter or margarine
200g (125ml) golden syrup
10ml vanilla essence
250ml icing sugar – sifted
160g (4x250ml) rice krispies
Melt together chocolate, butter, and syrup over low heat until smooth
Stir in the vanilla essence and icing sugar
Fold in Rice Krispies and turn into a greased 250mm-square cake pan.
Refrigerate until firm
Cut into squares
Store in refrigerator
Makes 30 and kids just love it
Foto: Marie Dumas Jennings
