Break the chocolate into pieces and put it in a large saucepan with the butter and the golden syrup. Put the saucepan over a low heat and stir until you have a smooth, runny melted mixture. Dont let it boil. Take the pan off the heat, put it on a heatproof surface and mix in the rice pops and hazelnuts, stirring well. Leave the chocolate rice mixture to cool for a few minutes and put the paper baking cases into bun tins. Use two spoons to scoop mixture into the paper cases and pat down well to make neat mounds. While the chocolate is still soft, press on your decorations and leave the crispy rice cakes to set for about two hours. Recipe from THE SAINSBURYS CHILDRENS COOKERY Book Text Copyright 1996 Roz Denny and Caroline Waldergrave. Illustrations copyright 1996 Jacky Paynter. Photographs Copyright David Armstrong Permission granted by the publisher Walker Books Ltd. NOTES : Makes 14-16
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 365 (83%)|
|Amt Per Serving||% DV|
|Total Fat 40.6g||54 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 107.5mg||33 %|
|Sodium 305.4mg||11 %|
|Potassium 12.3mg||0 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.5g|
|Protein 0.4g||1 %|
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Calories per serving: 438
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