Instructions: Break the chocolate into pieces and put it in a large saucepan with the butter and the golden syrup.

Put the saucepan over a low heat and stir until you have a smooth, runny melted mixture. Dont let it boil.

Take the pan off the heat, put it on a heatproof surface and mix in the rice pops and hazelnuts, stirring well.

Leave the chocolate rice mixture to cool for a few minutes and put the paper baking cases into bun tins.

Use two spoons to scoop mixture into the paper cases and pat down well to make neat mounds.

While the chocolate is still soft, press on your decorations and leave the crispy rice cakes to set for about two hours.

Jacky Paynter. Photographs

NOTES : Makes 14-16

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