• 150g gluten-free rice krispies (I used Natures Path)
• 1tbsp granulated sugar
• 4tbsp golden syrup
• 3/4 tbsp coconut oil (to replace 1tbsp butter) 

1. Put the syrup, sugar and oil into a pan, heat and bring to the boil for about 1 minute 
2. Remove from the heat and add the rice krispies, making sure you mix well ensuring all the krispies are well coated in the mixture 
3. Grease a square baking tin* before pouring in the mixture 
4. Cut into squares at this point
5. Put into the fridge to set before enjoying

*You can also divide the mixture between individual cupcake cases in a muffin tin