- 100 g Fairtrade smooth milk chocolate, broken into pieces
- 50 g rice pops
- 40 g sugar-coated chocolate buttons
Melt the chocolate in a bowl set over a pan of simmering water, taking care not to let the base of the bowl touch the water.
Remove the bowl from the heat and gradually stir in the rice pop until all the rice pops are coated in the chocolate.
Line a muffin tin with 6 paper cases. Spoon the chocolate rice pop mixture into cases, press a few sugar-coated chocolate buttons into the top of each ‘chocolate mountain’ and chill in the fridge for 30 minutes to set.