- 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
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.
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.
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.
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.