Seriously — so so so quick.  Done in 15 minutes before dashing out of the house to kindergarten. The classic chocolate-crispy-cake but Valentined-up with mini marshmallows and the most adorable heart sprinkles from Etsy-shop Hey Yo-Yo (which I love for all things cake & kitsch). We dolloped our mixture into pretty pink paisley cases for our playdate in the afternoon, and then into mini-cases to fit inside this very pink heart tin from Paperchase (pictured) as a Valentine’s present for my son’s beau. Yes, my son is in love! His name is Elias and he has aptly fallen in in love with a girl called Grace — anyone who knows the store in Primrose Hill will appreciate his brand loyalty.

To make you need: 100g milk chocolate and 60g golden syrup (or 3 Mars bars work nicely), 75g unsalted butter, between 75 to 100g rice-crispies cereal, a handful or so of mini-marshmallows and some heart decorations.  If you can’t get sprinkles then any heart sweets could work, or even love-hearts (I love their messages).
Melt the chocolate, syrup and butter over boiling water.  When melted stir until smooth and remove from the heat.  Add rice-crispies and stir, then add the marshmallows and stir again.  Spoon into cases and decorate with hearts.  Leave for a couple of hours to cool and set or put into the fridge to speed up the setting process.  Yum!

-Mo. x