Line a muffin tin with cupcake cases.

Melt the milk chocolate over a bain marie or in short bursts in a microwave.

Mix in the rice crispies, a handful at a time, evenly coating them in chocolate.

Spoon the mixture into your cupcake cases and leave to set in the fridge for a couple of hours.

Melt the white chocolate over a bain marie or in short bursts in the microwave. Spoon a small amount of the white chocolate over each crispie-cake and top with some Christmas sprinkles.