Grease a 20cm square cake tin and line
with baking paper.
To make the white chocolate layer, melt
the butter, golden syrup and chocolate in a bowl set over a saucepan
of gently simmering water.
Remove from the heat and stir in the
rice cereal until it is well combined.
Press the mixture into the prepared tin
and level the surface.
To make the dark chocolate layer, melt
the butter, golden syrup and chocolate in a bowl set over a saucepan
of gently simmering water.
Remove from the heat and stir in the
rice cereal until it is well coated. Spread the dark chocolate layer
over the white chocolate layer and chill until both layers have
hardened.
Turn out of the cake tin and cut into 16
small squares using a sharp knife.