Rice Krispie Robins

Directions

1. Line a large baking tray with baking paper.
2. Place the chocolate chunks in a microwavable bowl. Microwave on a high heat for 1 minute, stir, then microwave for another 30 seconds. Now give the chocolate a good stir - it will continue to melt as you do this. If there are still any large lumps left, microwave for 10 seconds intervals, stirring between each session, until the chocolate is smooth and runny. Set aside.
3. Put the marshmallows and butter into a large non-stick pan. Place over a low heat, stirring continuously to combine the two ingredients as they melt. Remove from the heat.
4. Tip the rice krispies in to the pan, mix to coat with the melted marshmallow.
5. Pour in the melted chocolate, stir until all of the ingredients are fully combined.
6. While the mixture is still warm, weigh out 10 x 30g portions.
7. Using clean hands, form each portion into a ball. Place each ball onto the lined baking tray. You may need to press down very lightly to make sure the 'robin' will sit properly once decorated.
8. Place the baking tray in the fridge for around 10 minutes to set the robins.
9. Once the robins are hard enough to handle without breaking, remove from the fridge.
10. Roll out the red and yellow icing to approx 2mm thickness. Cut out 10 red circles using a 45mm cutter, and 10 yellow triangle 'beaks'.
11. Wrap a red circle around the middle of each chocolate krispie ball to create the robins red breast. Lay a yellow triangle over the centre of the top edge, making sure the lowest tip overlaps the red breast, then place 2 eyes at each top corner of the triangle.
12. Set aside and leave your Rice Krispie Robins to harden completely.