Name: Squeamish squares
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: Makes 16 squares or 32 bite-size chunks
Cuisine: British
Ingredients: 150g dark chocolate broken into pieces (70% cocoa solids is good); 100g unsalted butter; 4 tbsp golden syrup; 100g Rice Krispies cereal; 50g dried blueberry; 50g dried cranberry; 100g mini marshmallow; 50g white chocolate broken into pieces; jelly snakes and bugs, to decorate

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Squeamish squares

Squeamish squares

Lesley Waters

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Makes 16 squares or 32 bite-size chunks

Easy

Prep: 10 mins

Cook: 10 mins

Plus chilling

A star rating of 4.3 out of 5.4 ratingsRate

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These will be a big hit at Halloween – sticky, crunchy and
chewy in one bite

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Ingredients

Nutrition

Units:

MetricUS

150g dark chocolate

broken into pieces (70% cocoa solids is good)
100g unsalted butter
4 tbsp golden syrup
100g Rice Krispies cereal
50g dried blueberry
50g dried cranberry
100g mini marshmallow
50g white chocolate

broken into pieces
jelly

snakes and bugs, to decorate

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Nutrition: per serving

kcal197
fat10g
saturates6g
carbs26g
sugars17g
fibre1g
protein2g
salt0.15g

low

Method

step 1

Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
step 2

Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).
step 3

Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.

Recipe from Good Food magazine, November 2006

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A star rating of 4.3 out of 5.4 ratings

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