Step 1

Line 12 holes of a 1/3 cup-capacity (80ml) muffin pan with paper cases.

Step 2

Place the Rice Bubbles in a large mixing bowl.

Step 3

Combine the copha, chocolate and golden syrup in a medium saucepan over medium-low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth. Stir in a pinch of salt. Pour over Rice Bubbles and stir to combine.

Step 4

Spoon mixture evenly among the paper cases. Place in the fridge for 30 mins or until firm.