Peanut butter crispy treats

Instructions

1. Line the base of an 18cm (7 inch) loose-bottom cake tin with non stick baking parchment. Put the chocolate, peanut butter and golden syrup in a large saucepan, stir and gently heat until melted.
2. Add the cereal and stir to coat in the mixture. Spoon into the prepared tin and level with the back of a spoon. Chill in the fridge until set then cut into 10 wedges.