Growing up I was always a fan of those chocolatey crispy cakes with the egg on that you got at Easter. Now that I’m older I tend to like my chocolate darker, and my snacks chewier (a la Carob 9 Bars – yum!), and this recipe reminds me of those crunchy chocolaty snacks but with a denser flavour and texture.
These snacks are made with puffed millet which is a great source of protein, iron and calcium, but you could equally swap this out in favour of puffed quinoa or the more traditional puffed rice. If you do then you need to replace according to volume as opposed to weight else the mixture won’t stick together.
300 g Dark Chocolate
300g Milk Chocolate
150g Melted Butter
100g Puffed Millet
80g Crushed Digestive Biscuits
5 tbsp Golden Syrup
50g White Chocolate
- Melt the butter, dark chocolate and golden syrup in a pan until evenly combined.
- Stir in the crushed digestives and millet. Then pour the mixture into a loose-sided non-stick pan.
- Melt the milk chocolate and pour this on top of the mixture.
- Allow this to cool whilst melting the white chocolate in a pan.
- Using a fork drizzle the white chocolate over the top of the milk chocolate.
- Allow the tin to come to room temperature before putting in the fridge for about 2 hours. Then cut into bite sized pieces and enjoy!