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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


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


  • 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.