Chocolate crispy cake
Preparation
20 minutes
Cooking
0 minutes
Difficulty
Easy
Ingredients
300g extra fine milk chocolate
50g corn malt
100g butter
200g Sarchio puffed rice
Procedure
Put butter, corn malt and chocolate into a bowl and stir until melted.Add puffed rice and stir until all the ingredients are smooth and well combined.
Pour the mixture into a large tin and press down to form an even layer.
Leave the cake in the fridge to set for an hour, then cut into squares and serve.
