The chocolate girl

Two tone crispy cakes.

These are quick and easy and the kids will love them. Why not get them involved, they're perfect for a rainy afternoon activity!

Ingredients

White layer

55g/2oz butter, plus extra for greasing

1 tbsp golden syrup

150g/5oz white chocolate, broken into small pieces

55g/2oz toasted rice cereal

Dark layer

55g/2oz butter

2 tbsp golden syrup

120g/4oz plain chocolate, broken into small pieces

75g/two and a half ounces, toasted rice cereal

Method

Grease a 20cm/8" square cake tin and line with silicone paper.
To make the white layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the white chocolate to the melted butter and stir until melted, then add the golden syrup and stir in. Remove from the heat and stir in the rice cereal until it is well combined. Press into the prepared tin and smooth the surface. Set aside.
To make the dark layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the dark chocolate and stir until melted, then add the golden syrup and stir in. Remove from heat and stir in the rice cereal. Pour over the hardened white chocolate layer, leave to cool, then chill until hardened.
Turn out of the cake tin and cut into small squares, using a sharp knife.

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