Kelloggs Rice Krispies White Chocolate Cranberry Crisp Bars Recipes

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• Combine corn syrup and sugar in large saucepan or Dutch oven. Heat over medium heat, stirring, until it bubbles and sugar dissolves.
• Remove from heat; immediately stir in cereal. Stir in 175 ml (3/4 cup) of the white chocolate chips and cranberries. Chips will melt in. Press into 33 x 23 cm (13 x 9-inch) baking pan lined on bottom and two sides with foil sprayed with non-stick cooking spray.
• Melt remaining white chocolate chips in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Spread over mixture in pan.
• Let cool. Lift out of pan, remove foil and cut into bars.

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.