These Chocolate Pudding Crispies look delicious and are so easy to make

We don't know about you, but we're inclined to stay at home today rather than venturing out into the cold weather. With forecasts of 'heavy snow' from Met Eireann for today and tomorrow, we won't be going anywhere.

But, there are only so many shows we can stick on TV before the kids get bored. If you're looking for something to do, then why not make some treats together. That way you'll have something to munch during the day and when you finally get to put your feet up when they go to bed. The one we plan to make this weekend is Chocolate Pudding Crispies, from Dr Oetker's Christmas recipes. Preparation Time: 30mins Cooking Time: 10mins Serves: 6 Ingredients: 150g (5oz) Dr. Oetker 54% Dark Fine Cooks’ Chocolate 50g (2oz) Lightly salted butter 65g (2 ½ oz) Golden syrup 65g (2 ½ oz) Toasted rice cereal (Rice Krispies) 100g (3 ½ oz) Digestive biscuits, crumbled into small pieces 2.5ml (1/2tsp) Dr. Oetker Natural Vanilla Extract To decorate: 100g (3 ½ oz) Dr. Oetker White Fine Cooks’ Chocolate Mint leaves and pomegranate seeds Method: 1. Line 6 muffin tins with cling film. Break up the Dark Chocolate and place in a saucepan. Add the butter and syrup. Place over a low heat, and stir gently until melted. Cool for 10 minutes. 2. Stir in the rice cereal, biscuits and Vanilla Extract, and mix well to make sure everything is well coated. Transfer to a bowl and leave to cool. 3. Divide the mixture between the muffin tins, piling it up and then pressing down well with the back of a spoon to make sure the tins are well packed with mixture. Chill for at least an hour until firm and set. Using the cling film to help, carefully pull out the mixture from the muffin tins, unwrap and place upside down on a wire rack. 4. To decorate, break up the White Chocolate and place in a small heatproof bowl and place over a saucepan of barely simmering water to melt. Remove from the water and cool for 10 minutes. 5. Use a teaspoon to dollop the melted White Chocolate on top of each crispy cake, allowing it to drip down the sides to resemble custard. Leave for about 30 minutes in a cool place to set before decorating with mint leaves and pomegranate seeds. Your crispy chocolate puddings are now ready to serve and enjoy! TIP Add 1g (2.5ml/1/2 tsp) ground cinnamon or mixed spice for a traditional Christmassy flavour. There are lots of other recipes over on www.oetker.ie.