I tried making these last year with limited success but was determined to come up with something even closer to the originals for a school event this past week and I did! I used a variation of this recipe and was pleased with the results! I forgot to take a photo of the big plates I sent off to school but here were the leftovers. :)
1/2 cup 100% dark amber maple syrup
1/2 Lyle's golden syrup
3/4 cup granulated sugar
1 Tablespoon Spectrum palm oil shortening
6 cups Erewhon crisp brown rice cereal
additional shortening for greasing
optional Enjoy Life chocolate chips
Prepare 9"x13" pan by lining with greased waxed paper. Grease additional wax paper sheet to use for pressing hot cereal mixture down into pan and set aside. Measure 6 cups of cereal and set aside in large bowl.
In a pan heat the maple syrup, golden syrup and sugar until the mixture starts to boil. Add tablespoon of shortening and stir until melted. Remove from heat and stir in part of the cereal. Then pour sugar - cereal mixture into the remaining cereal and stir until evenly mixed. Pour into prepared lined pan and press firmly into place using the greased waxed paper. Press in chocolate chips if desired.
Let cool on counter or in refrigerator before cutting.