Chocolate and Prune Rice Crispie Bites.

I found a recipe folder today, stuffed with pictures H had drawn for me when she was about 4 or 5. Nice memories! It was also stuffed with a collection of recipes I remember having written down from books about feeding your children nutritious food. They were the types of books I devoured in those days of getting plenty of good food into my children and, so I thought, ensuring that they did not become fussy eaters. Can I just say that despite my efforts, children still grow up to have minds of their own, and although H eats pretty much everything I put under her nose, T is a exception to the philosophy?! Still, it is always the best thing to do and I had fun trying out lots of fun recipes.

This recipe was a favourite for a while and great for after school snacks. I tried it in lunch boxes, but it needs to stay in the fridge really - getting warm means ending up with a crumble topping!

Chocolate and Prune Rice Crispie Bites.


4 oz unsalted butter
6 oz golden syrup


5 oz rolled oats
2 oz Rice Crispies
2 oz chocolate chips
4 oz chopped prunes - you can use any dried fruit here. I used to use apricots, but couldn't get them without the sulphur dioxide coating (I prefer them naturally dried and brown, not orange!). Use scissors to snip them into pieces.

Heat the butter and syrup gently in a saucepan, stirring until they have melted into each other.
In a bowl mix the rest of the ingredients.
Stir the butter mix into the dry ingredients until they are well coated.
Press the mixture into a cake tin (square or round), and place into the fridge.
Once cold, cut into squares/triangles (depending on tin), and find a box to store them in the fridge in.

Crispy bites ready to cut into squares

Keep an eye on them - they disappear very quickly!