Munchy Monday #31: Rice Krispie cake

This neat little tart/cake is made in a jiffy. You could say it's "easy-peasy, lemon squeezy!" Can serve up to ten people, but this is not the case in our family!

You will need:

50 g margarine or butter
50 g sugar
2 tblsp. golden syrup
15 to 18 tblsp. Kellogg's rice krispies
Chocolate vermicelli, shavings or similar, to decorate

Method:

Slowly melt margarine, sugar and golden syrup in a large saucepan. Bring to boil, then remove from heat. Quickly stir in the krispies making sure that all of them are covered in "goo". Transfer to a pie plate or similar flat dish and even over using the back of a metal spoon.  Decorate with the chocolate vermicelli or shavings. Leave to cool in fridge until needed. Cut as for a cake and eat.

Note: I have tried using store brand krispies but the result was a little mushy, so I would recommend Kellogg's.