This last week I’ve been working on a variety of mugs, I’ve been hoping to have a whole kiln load of mugs. They’ll probably end up getting glazed in blue, white and black. They’ll eventually make their way on to the little wren pottery shop if you’d like one!
A few weeks ago I got a craving for some rice crispy squares, now I used to buy these at the supermarket. The last time I got one I found it horribly unsatisfying and so I decided after trawling the internet for a recipe I’d make my own.
I made mine with dark chocolate and apricots but you could use milk or white chocolate. I’d also suggest if your not keen on dried apricots substitute them for something like crystallised ginger or glace cherries.
You could also make this in a microwave but I find the gentle heat of the cooker to produce a more satisfying result.
100g dried apricots, chopped
250g chocolate of your choice
1 tablespoon butter
1 tablespoon golden syrup
150g rice crispies
How to make
1. In a large bowl mix the rice crispies and chopped dried apricots together.
2. Get a pan and fill it half full with water and place it on the hob and bring it to a gentle boil. Once on the boil get a bowl and place it carefully on top of the pan.
3. Break the chocolate into pieces and place it into the bowl being heated by the boiling water. Stir the melting chocolate with a wooden spoon or spatula.
4. Once the chocolate has all melted stir in the butter, once it has melted in add the golden syrup.
5. Pour the chocolate mixture into the bowl with the rice crispies and stir so that the crispies get coated.
6. Take a tin and line it with baking parchment so it doesn’t stick to the inside of the tin and can be easily lifted out later.
7. Pour the mixture into the tin and get a spoon, compress the rice crisps mixture down with the back of the spoon and put it into the fridge.
8. Leave the mixture in the tin to cool for at least 2-3 hours. Once its ready remove from the tin and cut into squares.