Lunchbox Treats
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This is exactly what it says in the title: crunchy, crisp, sweet and toothsome, and the really great thing is that, as a parent, you feel you are doing your child some good at the same time as giving him or her a treat. The amount of milk chocolate is scant, and I get a warm rush from considering the nutritional benisons of malt, oat and sesame seeds. And how fabulous that this tastes like a homemade Lion Bar of beloved memory.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
This is exactly what it says in the title: crunchy, crisp, sweet and toothsome, and the really great thing is that, as a parent, you feel you are doing your child some good at the same time as giving him or her a treat. The amount of milk chocolate is scant, and I get a warm rush from considering the nutritional benisons of malt, oat and sesame seeds. And how fabulous that this tastes like a homemade Lion Bar of beloved memory.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 25 treats or 12 cupcakes
- 50 grams milk chocolate
- 150 grams rice malt syrup
- 55 grams butter
- 60 grams rice krispies
- 30 grams cornflakes
- 40 grams quick cook oats
- 75 grams sesame seeds
- 2 ounces milk chocolate
- ½ cup rice malt syrup
- ¼ cup butter
- 2 cups rice krispies
- 1 cup cornflakes
- ½ cup quick-cooking oats
- ½ cup sesame seeds
Method
- Melt the chocolate, syrup and butter gently in a heavy-based saucepan.
- Add all the other ingredients, turning to coat everything well.
- 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.
- Let them set in the fridge for an hour or so, and they will keep quite happily in there for a week of treats.
- Melt the chocolate, syrup and butter gently in a heavy-based saucepan.
- Add all the other ingredients, turning to coat everything well.
- 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.
- Let them set in the fridge for an hour or so, and they will keep quite happily in there for a week of treats.
Additional Information
Please note these are not gluten free as both cornflakes and Rice Krispies contain barley malt.
Please note these are not gluten free as both cornflakes and Rice Krispies contain barley malt.
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Show more commentsthese really are delicious! I can't imagine my life without them now!
these remind me of nuvullu laddus. they are so tasty they are jaggery and sesame seeds, rolled into balls. they are made specifically for the festival of sankranti
These are really nice but really hard to roll together. You have to squish them together to make a ball. I used blueberry maple syrup and I didn't have any sesame seeds so used 25g of chia seeds and 50g of sunflower seed kernels so maybe thats why they didnt stick very well. Still yummy though :-)
This is so similar to what we eat out here in India, called Moa, which we make by mixing together puffed rice, raisins, and very warm jaggery or caramel, and a pinch of salt. Glad to see another version of it here. :)