Halloween Hot Chocolate

METHOD

Start by making the Rice Krispie Monsters:

1. Line a large rectangular baking tin with greaseproof paper.
2. Melt the butter and mini marshmallows together in a large bowl set over a pan of simmering water.
3. Remove from the heat, then stir in the Rice Krispies and salt, coating them in the mixture.
4. Spoon into the baking tin and firmly press out into an even layer.
5. Set aside and leave to set for 1 hour, then lift out of the baking tin and slice into small rectangles.
6. Divide the icing sugar between three small bowls. Add a few drops of water to each to make a thick icing. Add a drop of food colouring to dye each bowl a different colour.
7. Spoon the icing over the top of each Rice Krispie rectangle and top with a googly eye. Leave to set.

Now make the white chocolate ghosts:

1. Spoon the melted white chocolate over the marshmallows. Place in the fridge to set for 30 minutes. Leave to set
2. Use a chocolate icing pen to draw two eyes and a ghost mouth onto each marshmallow. Set aside for now.

To make the raspberry ripple slime:

1. Combine the milk and raspberry ripple hot chocolate in a small bowl.
2. Pop in the microwave for 20 seconds and stir until smooth.
3. Stir in the corn flour to make a thick sauce. Set aside for now.

Now you’re ready to make the hot chocolate:

1. Warm the milk in a saucepan or in the microwave until piping hot.
2. Spoon the hot chocolate into your favourite mug and pour in the hot milk. Stir until smooth and creamy.
3. Top with squirty cream, raspberry ripple slime and your spooky treats!