Cocoa crackles

90 ml soft butter (¼ cup + 2 tbsp)

40 ml (2 tbsp + 2 tsp) golden syrup or maple syrup

60 ml (¼ cup) white sugar

90 ml cocoa (¼ cup + 2 tbsp)

500 ml (2 cups) Rice Krispies

Melt the butter and syrup in a small pot over low heat. Add sugar and cocoa, stirring continuously until the mixture starts to simmer. (All the sugar will not dissolve.) Simmer for 1 minute – keep on stirring and keep the heat low. Remove from heat and stir in the Rice Krispies. Place spoonfuls of the mixture on wax paper. Store, interleaved with wax paper, in a container in the fridge. (This recipe also works well in the microwave oven.)

The writer (021 913 4457) is a freelance recipe developer and food stylist.