LUNCHBOX TREATS
 NIGELLA

Photograph by Lis Parsons

INGREDIENTS

50g milk chocolate
150g rice malt syrup
55g butter
60g Rice Krispies
30g cornflakes
40g quick cook oats
75g sesame seeds
Serving Size : Makes 25 treats or 12 cupcakes
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METHOD

1.Melt the chocolate, syrup and butter gently in a heavy-based saucepan.
2.Add all the other ingredients, turning to coat everything well.
3.Using your hands (encased in latex CSI gloves), shape the mixture into walnut-sized balls. You should get about 25; you could also make this using a 12-bun muffin tin lined with muffin papers to get 12 larger cupcakes.
4.Let them set in the fridge for an hour or so, and they will keep quite happily in there for a week of treats.



REVIEWS

Thanks once again to Nigella! These are delicious and so quick to prepare. Having the quick cook oats, gives them a texture that makes them feel a little more substantial and less like a kiddie food. The sesame seeds give a great flavour. I used Golden Syrup as Nigella suggested when I couldn't find the Rice Malt Syrup. Giving the balls a bit of a squeeze helped to mould them into shape. YUM.

Coby

I seem to have a bit of a problem with these...everytime I make them they mysteriously disappear..I can't seem to make enough of them! I think the problem lies with my husband and two children! I couldn't find the rice malt syrup either so I used golden syrup. It worked a treat although I'm still on the lookout for the rice malt syrup because I'd love the determine the difference it makes.

Nickki
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