Line a small roasting tray with baking paper or tin foil.

Start by breaking your chocolate into pieces. Place the broken chocolate into a large microwave safe bowl and heat it gently in the microwave for 30 seconds at a time, stirring between cooking until the chocolate has melted.

Weigh out the Rice Krispies, oats and raisins and add them to the chocolate. Stir gently until all of the ingredients are well coated in the chocolate.

Pour all of the ingredients into the lined tray and spread out with the back of a spoon until roughly even.

Whilst the chocolate is still warm and melted, carefully add candy eyes to decorate. Pop the tray into the fridge and leave for ½ hour or so until completely cool and set.

Once set, use a sharp knife to cut the slab of rice crispy mixture into bars. I'd recommend cutting whilst still in the tin to keep it from crumbling - dipping the knife in hot water as you go along can also help to cut through the cold chocolate. Store somewhere cool in an airtight container until ready to serve.