Ingredients
1. Place the butter into a medium saucepan, heat gently until melted. Turn off the heat.
2. Break up the chocolate, add to the saucepan and stir until the chocolate has melted.
3. Chop the rice cakes into small pieces.
4. Add to the melted mixture with the rest of the ingredients. Stir together.
5. Line a 9 inch square tin with grease proof paper and pour in the mixture.
6. Flatten the top and place in the fridge.
7. Allow to go completely cold.
8. Turn out and cut into squares.