Because it is a no-bake cake, after a little help with the chocolate melting bit, they can mix and press to their hearts content, adding their own toppings and make their own design.
Serves : 0 Prep/Cooking Time :
Grease a 20 cm square cake tin and line with parchment paper
Start with the white chocolate layer by melting the butter, golden syrup and chocolate in an ovenproof bowl and set over a pan of simmering water, making sure that the base of the bowl doesn't touch the water.
When the chocolate has completely melted and smooth, remove from the heat and stir in the rice crispies and stir until well combined and the rice crispies are all coated with the white chocolate
Press the mixture into the prepared tin and level the surface and put into the fridge while you make the dark chocolate layer exactly the same way as you made the white chocolate layer.
When your dark layer is ready, take the tin from the fridge and spoon in the dark mixture and level using a palette knife
Place in the fridge to chill and set. Turn out of the cake tin and cut into small squares using a sharp knife.
To decorate, melt a little white chocolate in an oven proof bowl over a pan of simmering water and when smooth allow to cool a little before placing in a mini piping bag.
The whilst still warm, drizzle over the top of the rice crisp squares and leave to set. Delicious.