Chocolate rice crispy cakes

Lulu's tips for the perfect chocolate rice crispy cakes:

• I always let the melted chocolate cool for a minute or two before stirring in the cereal. It helps keep the rice crispies crunchy and ensures they're evenly coated without becoming soggy.
• To make them a little more indulgent, I'll stir in a handful of mini marshmallows, chopped dried fruit, crushed honeycomb or toasted nuts into the rice crispy mixture. You can also experiment with using different types of chocolate ratios and add in some white as well.
• I find these set best after a good chill in the fridge. Once they're firm, just transfer them to an airtight container, where they'll keep well for several days.
• These are brilliant for making with children because there's no baking involved. I often make a double batch for parties or bake sales, and they're just as delicious served with a glass of cold milk as they are with a cup of tea. You can also break up any leftovers and use as a delicious ice cream sundae topper.