Ingredients
Method
1.Grease a 20cm x 30cm rectangular pan and line base and long sides with baking paper, extending paper 5cm over sides.
2.Stir chopped chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat and stir in golden syrup and rice bubbles.
3.Spread melted chocolate over base of pan and top with rice bubble mixture, pressing down gently. Refrigerate 2 hours or until firm. Dust with sifted cocoa powder before cutting.
