Chocolate rice krispie wreaths

Place the butter and syrup in a small pan and heat gently until the butter has melted.

Add the chocolate and stir until it has melted and the mixture is smooth.

Stir in the rice crispies until well coated in chocolate.

Line a baking tray with baking parchment and place teaspoonfuls in a small ring shape onto the paper.

Allow to cool in the fridge for 10 mins until firm, then finish with edible decorations, add a ribbon tied in a bow. Store in a cake tin for 2 days.