White Chocolate and Cranberry Crispies
White Chocolate and Cranberry Crispies
 Prep Time ~ 10 mins | Cooking Time ~ 10 mins |
 Approx Cost ~ £3 |  Difficulty ~ Easy |
 Freeze ~ No |  Serves ~ 16 Pieces |
Tip ~ If you are not too keen on cranberries a good alternative would be chopped dried apricots or sultanas
Ingredients
1 x 200g (7oz) good quality white chocolate (Lindt is excellent)
50g / 2oz butter
3 tbsp golden syrup
100g / 4oz rice crispies
100g / 4oz dried cranberries, coarsely chopped
Method
- Line a 30 x 23 cm (12" x 9") Swiss roll tin with cling film
- Chop 50g /\2oz of the measured white chocolate into chunks the size of raisins.
- Measure the remaining chocolate into a bowl. Pour the golden syrup on top of the chocolate, add the butter and sit the bowl over a pan of gently simmering water and stir until melted.
- Measure the rice crispies, cranberries and chunks of white chocolate into a bowl, pour over the melted chocolate mixture and stir.
- Spoon the mixture into the tin and transfer to the fridge to set for a minimum of an hour.
- Tip out of the tin and cut into 16 pieces.