• 12 cupcake cases
  • 200g dark chocolate, chopped
  • 30g unsalted butter
  • 30g golden syrup
  • 75g rice pops
  • 24 crunchy mint sticks, each stick cut into 3
  • 1 small tube white writing icing, to decorate
  • 24 sugar coated plain chocolate beans, to decorate


  1. 1

    Line a 12-hole cupcake tin with paper cases. Melt 150g of the chocolate with the butter and golden syrup in a pan over a low heat. Stir to combine. Remove from the heat. Add the rice pops and stir until well coated.

  2. 2

    Spoon the mixture into the paper cases and press it down. Push 3 of the mint stick pieces into each side of the rice crispy rounds, for legs.

  3. 3

    Melt the remaining chocolate in the microwave (about 1 minute) and drizzle over the rice pop rounds to secure the legs. Transfer to the fridge and chill for 2 hours.

  4. 4

    When set, remove the paper cases and flip the creepy crawlies upside down. Use the writing icing pen to stick on 2 chocolate beans for eyes and serve.

Nutritional Details

Each serving provides
  • Energy 816kj 195kcal 10%
  • Fat 10.0g 14%
  • Saturates 6.3g 32%
  • Sugars 17.0g 19%
  • Salt 0.06g 1%

% of the Reference Intakes

Typical values per 100g: Energy 2261kj/540kcal

Each serving provides

22.9g carbohydrate 1.5g fibre 1.5g protein

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