1. Place 10 of the chocolate eclairs in a bowl, microwave for 30 seconds, stir and add 1tbsp of the milk, place back in the microwave and heat for 10 seconds then stir, keep doing this until they are completely melted and you get a nice caramel. The milk will help thin the mix (do not use water. chocolate and water do not mix)

2. Put rice crispies in a bowl, pour over the caramel you have just made in the microwave and mix will, you may want to get your hands in as the caramel sets quite fast, using your hands will combine easier however it is very sticky.

3. Once well combined split into 5 and form rectangular-ish shapes. It is hard to do this with it being sticky, best method I found was using either a food bag or clingfilm to mould the shapes as it doesn't stick to this as much. It also allowed us to tightly compress the cereal as it does need to be quite tight so it holds its shape. Make sure the top is either flat or slightly indented to add caramel later.

4. Allow the gluten free crispy rectangles to set a bit.

5. Repeat step one with the remaining eclairs and milk, spread this on top of the crispy bars.

6. Allow the bars to sit again so the caramel can set a little otherwise it will merge with the chocolate, you may want to put them in the fridge for 10-15 mins.

7. Melt the chocolate either in the microwave or in a bowl over a pan of boiling water.

8. Place the crispy bars on a wire rack and put this over the top of a baking tray to catch any dripping chocolate.

9. Spoon the chocolate over the top of the bars, then place in the fridge to set. Let the chocolate go hard and then you are ready to eat them!