Instructions
1. Melt chocolate candy coating or melt and temper real chocolate.
2. Stir in crispy rice.
3. Transfer this mixture into a squeeze bottle or tipless bag & fill each cavity of the mold. Smooth the backs of each cavity using an angled spatula.
4. Place filled molds in freezer.
5. When the mold is cloudy and the candy feels cold, invert the mold and the candy will drop from the mold.
Recipe and image taken with permission from Autumn Carpenter’s book, all about candy making. All rights reserved.
