This crunchy twist on the gingerbread man makes for a fun, festive treat for the kids
375g packet Nestle Melts, milk or dark
125g unsalted butter, chopped
1/2 cup golden syrup
3 2/3 cups rice bubbles
100g white chocolate melts, melted and cooled assorted lollies and silver cachous, to decorate
1. Line a medium-size flat baking tray (about 25 x 35cm) with baking paper. Place milk or dark chocolate melts, butter and golden syrup into a medium non-stick saucepan.
2. Place over a very low heat, stir until chocolate and butter start to melt. Do not overheat. Remove from heat and stir until combined.
3. Place rice bubbles into a large bowl, pour over the chocolate mixture and mix well. Use your hands if needed. Transfer to the tray. Press onto the tray until the mixture is about 1.5cm thick. Chill until firm.
4. Using a large 10cm gingerbread man cutter, or other festive cutters, cut into shapes and place onto a surface lined with baking paper. Decorate with white chocolate and lollies. Wrap individually in cellophane bags and tie with ribbons. Keep chilled in the fridge until required.