- 200g / 7 oz. milk chocolate
- 100g / 1 Stick butter (minus a tablespoon)
- 3 cups (240g) rice bubbles
In a large, heavy based saucepan over a low heat melt together chocolate and butter. Set aside and cool.
Line two mini-muffin trays with cupcake papers. Stir the rice bubbles into the melted mixture, coating thoroughly.
Divide the mixture evenly among the papers and refrigerate for 2 hours.