3 Mars bars, roughly chopped
2 Tbs golden syrup
3 Tbs Bertolli Light in Taste Olive Oil
2 1/2 cups Rice Bubbles
Pinch sea salt
100 g white chocolate melts
Glace cherries and baby mint leaves, to decorate
Combine Mars Bar pieces, golden syrup and Bertolli Light in Taste Olive Oil in a large, microwave-safe bowl and microwave on high in 30 second bursts, stirring, until melted.
Add Rice Bubbles and a pinch of salt and stir well to coat. Allow to cool to room before rolling into 20 balls.
Melt white chocolate and transfer to a piping bag with small, plain piping tip*. Pipe a small amount of melted chocolate onto the top of each ball, letting it drip down the sides. Chop the glace cherries into small pieces and decorate each ball with a single piece of cherry and a tiny mint leaf. Allow chocolate to harden at room temperature before serving.
*you can also use a teaspoon to spoon a small amount of chocolate on top but your results may not be as neat.
Credits: Bertolli Olive Oil