300-400 g rice crispies
Kinneret Farm silan
Walnuts, crushed (ideally with a food processor)
Dark chocolate, small pieces
- Boil the dark chocolate and sweet cream in a pot until all the chocolate is melted, stirring continually.
- Put the rice crispies in a bowl and pour the chocolate over them. Use your hands to mix until all the rice crispies are completely coated. Add the silan (I like to use a lot, but add according to your preferences). Shape the mixture into balls and place them on top of the crushed walnuts in a deep plate, and roll until the ball is coated in walnuts.
- Lay in a flat dish – preferably a tray – and refrigerate.
- After cooling for about an hour, start snacking.