I am sure that chocolate crispies are one of the first things that anyone learns to cook, I certainly have a memory as a young child of making them with my mother. She often used whole wheat flakes or a half and half mix with cornflakes. Surely with all that cocoa, sugar, syrup and butter the composition of the flake barely matters? I also added some chopped dried apricots and a handful of omega sprinkles; a mix of linseed, sesame, sunflower and pumpkin seeds.
My base was Kellogg’s Choco-Rocks; an updated, and supposedly healthier version of cocoa pops, containing more fibre & vitamins but less sugar than before. I was not keen, I disliked the taste but appreciated the crunch. I can see that a harassed and tired parent could easily feel assured by the blurb on the packet and bring these out at breakfast time. Surely some breakfast has to be better than no breakfast for a child?
Slightly Healthier Chocolate Crispies
- 50 g butter
- 2 tbs golden syrup
- 2 tbs cocoa
- 2 tbs sugar
- 2 tbs dried apricots finely chopped
- 2 tbs mixed seeds
- About 2 bowls of cereal flakes pops or shapes.
- Melt the butter, syrup, cocoa & sugar together in a medium saucepan, stir well and remove from the heat. Add the apricots and seeds, stir in the cereal bit by bit, I find it is much easier to add it little by little stirring as I go. Add more cereal if there is enough chocolate goo. Spoon into cake cases and leave to set.
Enjoy. These were actually surprisingly good.
Thanks to Kelloggs for the free sample packet of choco-rocks