Chocolate crispy cake
300g extra fine milk chocolate
50g corn malt
200g Sarchio puffed rice
ProcedurePut 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.