Recipe: Rice Krispie Monsters

Rice Krispie Monsters Guest post by Annabel Karmel Snap, Crackle and Pop – these mini monsters from leading children’s cookery author Annabel Karmel will soon get gobbled up! Prep time: 30 minutes (excluding chill time) Cook time: 5 minutes Makes: 12 Rice Krispie monsters Ingredients:

100g butter
200g golden syrup
100g white chocolate
225g Rice Krispies

To Decorate:

100g white chocolate
Food colouring
White fondant icing
Chocolate chips

Method:

Line a 20cm square baking tin with baking paper.
Measure the butter and golden syrup into a saucepan and heat gently. When melted, remove from the heat and add the white chocolate. Stir until melted.
Add the Rice Krispies, stir well and spoon into the tin. Spread out and level the surface. Chill for 4 hours or until firm. Cut into 12 bars.
To decorate, melt the white chocolate in a bowl over a pan of simmering water. Once melted, divide the chocolate into three small bowls. Colour each bowl with a little food colouring of your choice.
Dip the bars half way into the coloured chocolate and leave to set in the fridge.
Roll little balls of white fondant to make large eyes. Push a chocolate chip into the centre to make the eyeballs.
Stick on the eyes to make monster faces.

Discover Annabel Karmel’s new and refreshed ready-to-go meals for toddlers and children. Inspired by Annabel’s famous cookbook recipes, they are low in salt, super balanced, and a tasty way towards their 5 a day – the perfect way to fuel play! Find the range in the chilled aisle at Sainsbury’s, Tesco and Ocado. www.annabelkarmel.com