- 200g Mars bars, chopped
- 2 tablespoons of pouring (thin) cream
- 2 teaspoons cocoa powder, sifted
- 3 cups Rice Bubbles
- 20 glace cherries or small chocolate Santas
Place 20 paper cases into cupcake tins.
Melt the Mars bars, cream and cocoa in a glass bowl over simmering water. The bowl should not touch water. Stir the mixture until smooth.
Put the Rice Bubbles in a separate large bowl, pour in the chocolate mixture and stir until well mixed.
Spoon the mixture into paper cases and top each one with a cherry or chocolate. Refrigerate until firm.