Melt chocolate in the microwave by breaking into small pieces and heating for 30 seconds and then stirring. Repeat until fully melted.

Mix in your rice krispies, and any additional items you've decided to add. If it seems too wet, add more Krispies.

Spoon into silicone cupcake cases (or normal if you prefer). Push it down with the soon to compact it without breaking the rice krispies. Try and keep it as uneven looking as possible.

Pop it in the fridge for 20-30 mins, or until completely set.

Once set, cover a work space with newspaper. Place a baking tray covered in grease proof in the centre of the newspaper.

Turn your rice krispie cakes out onto the covered baking tray.

Follow the instructions on the edible spray can, and cover the cakes in a thin layer of gold.

Allow to dry, then turn them over and repeat. Add layers of spray until you get a colour you are happy with.

Once completely dry, transfer to a tub (to stop them getting knocked and broken) and store the fridge until required.