So here's something I haven't done for a while - a recipe cataloguing another non-disaster in the kitchen. I say a 'recipe' but a lot of it is pretty imprecise - just feel your way as you go. That's always worked for me.
Rice Krispie Cake Thing
You will need
Some Rice Krispies
A bag of marshmallows
A 12oz bag of milk chocolate chips
About 3oz of white chocolate chips
A strong constitution
The Rice Krispies layer is documented on the official site entirely dedicated to Rice Krispies - melt 3 tablespoons of butter slowly in a saucepan and add the marshmallows (it says 10 ounces but this is a ludicrous amount seeing as they're mostly made of air - I found an entire bag came out to only six ounces and it was enough). Then stir it around a bit, close the lid, turn up the heat, and peek in after about thirty seconds to see it all melting into a heap. Stir it to help it on its way and then add as much cereal as you need for the size you're going for (this isn't really an exact science).
Oil the pan you want to use and flop the resultant mixture into it - I did it in a nine-inch circular cake tin. If you have added enough marshmallow it will currently be the most difficult to handle napalm mess, but you can use a sheet of wax paper with oil or butter on it to spread it around without it sticking. Mould it around so that it's flat and compacted in the pan, then start on the chocolate.
Pour the entire bag of milk chocolate chips into a glass bowl and heat it up. Chocolate has to be handled carefully when heating, ideally in a double boiler, but I just used the microwave - put it in for a minute at first and then stir the chips around a bit, repeating the process with two more bursts of 30 seconds, and it should all be smooth. You don't want to overheat it because it'll set or blow up or something.
Once it's melted, pour the chocolate on top of the existing layer and then smooth it out with a spatula. Leave it to set - putting it in the fridge helps - and after an hour or so, perform the same melting process on the white chocolate to decorate the top. I emptied the melted white chocolate into a plastic bag and cut the tip off the bottom to make a crude piping device and just zig-zagged over the surface.
And once that's set a short while later, run a knife around the edge of the cake tin and - hopefully - it'll slide out smoothly. (I made sure to take a photo before I attempted this just in case I destroyed it.)