Method
Grease a 8 inch square cake tin and line with baking paper. To make white layer, melt the butter, syrup and white chocolate in a bowl over a saucepan of simmering water. Remove from heat and stir in rice crispies. Press into the tin. To make dark layer, melt the butter, syrup and plain chocolate in a bowl over a saucepan of simmering water. Remove from heat and stir in rice crispies. Pour on top of white layer and leave to chill in fridge for 2 hours. When hard, turn out of the tin and cut into small squares. Should make approximately 16 crispy chocolate squares.
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