150g lactose free dark chocolate, broken into pieces

100g lactose free unsalted butter

4 tbsp golden syrup

100g Rice Krispies cereal

50g dried blueberry

50g dried cranberry

100g mini marshmallow

50g lactose free white chocolate, broken into pieces


Line a 20cm square tin with baking parchment or cling film. Place the lactose free dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.

Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows.

Stir in the melted lactose free chocolate mixture until everything is well-coated.

Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).

Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces.

Melt the lactose free white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way.

Using a teaspoon, drizzle the white chocolate over the squares. Allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.


Recipe adapted from: Good Food
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crispy rice chocolate bar