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200 g g white chocolate white chocolate
(broken into peices)
40 g g butter butter
2.5 tbsp tbsp golden syrup golden syrup
100 g g cereal cereal
(Rice Snaps)
2 tbsp tbsp Food colouring gel Food colouring gel

To decorate

90 g g dark chocolate dark chocolate
4 white chocolate white chocolate
(Giant buttons, snapped into quarters)
1 icing pens icing pen

Crispy Frankenstein Heads

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27 min


Sticky and crispy, these Frankenstein Heads are sure to give your Halloween spread a monstrous twist.

Prep time: 25 mins plus cooling and setting 

1. Grease and line a square 20cm square cake tin. Put the white chocolate in a heatproof bowl with the butter and golden syrup for stickiness. Melt in the microwave in 10 second bursts, stirring between each burst, or melt over a pan of simmering water, stirring occasionally, until melted. Stir through the Rice Snaps for crispiness until fully combined. Sprinkle over the green colouring and stir until the colour has dispersed evenly.

2. Spoon into the tin, press down with the back of a spoon to level. Set aside to cool, then chill in the fridge for at least one hour to set. Cut into 8 rectangular pieces.

3. Spoon the melted dark chocolate to add richness, into a disposable piping bag and snip a 2mm hole from the end, pipe the ‘hair’ on each ‘Frankinstein head’. Set aside on a baking sheet lined with parchment to dry. Add dots of melted chocolate to secure the white chocolate button quarters in place for ‘eyes’ – they’ll add a lovely sweetness.

4. Add pupils, mouths and eyebrows using the writing icing pen.