Snap, Crackle and Pot (Rice Crispie cakes with an added twist)...

You will need:
50g Butter
50g Drinking Chocolate Powder
2 tbsp Golden Syrup
50g Rice Crispies
1/8th Skunk, powdered

1. Add the butter to a large saucepan and melt slowly over a gentle heat.
2. As the butter melts, add the weed.
3. Stir the butter and weed mixture over the heat and add the syrup.
4. As the syrup, butter and weed start to infuse, add the chocolate drinking powder to produce a rich chocolate sauce.
5. Take the saucepan off the heat and immediately add the rice crispies. It's best to add them gradually to ensure that all the crispies get a good coating of the sauce.
6. Divide the mixture into balls and put them on a baking sheet to cool. Alternatively, eat them while they're still gooey : )