1 cup peanut butter - I used half smooth and half crunchy (simply because I finished one jar and started another)
1 cup sugar - I used caster sugar
1 cup golden syrup
6 cups Rice Crispies
200g dark chocolate
A 9" x 13" baking tray, lightly greased or base-lined
2. Mix in the rice crispies.
5. Place in refrigerator to set before cutting. I then kept the crispies, in a cake box, in the fridge to ensure that they stayed firm. Serve straight from the fridge.
Adapted from the recipe at http://morganmoore.typepad.com/one_more_moore/