Preparation time is 5minutes
Cook time is 5minutes
Total time is 10minutes
Serve is for 16 people
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Difficulty level: 1 out of 4
4 Ingredients
Number of servings
16
- 50grams unsalted butter (plus extra for greasing)
- 100grams mini white marshmallows
- 75grams crispy rice cereal
- 1teaspoons sprinkles (to decorate)
Nutrition per serving
267kJ / 64Cal
267 Kilojoules or 64 Calories
3% of daily energy intake*
Protein
0.6grams
Fat
2.7grams
Carbs
9.2grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These perennial favourites take just minutes to make. Decorate them with colourful sprinkles, if you like.
Method
Step 1 of 3
Grease an 18cm square non-stick cake tin. In a large, heavy-based saucepan, melt the butter over a low heat until it has just melted. Stir in the marshmallows and cook over a very low heat, stirring constantly, until they melt. The mixture will be very thick.
Step 2 of 3
Take the pan off the heat and stir in the cereal. Mix until the mixture comes away from the sides of the pan. Tip into the cake tin and use the back of a large spoon that has been dipped in water to press down as firmly as possible.
Step 3 of 3
Sprinkle with a thin layer of sprinkles (if using) and press down again with the damp spoon to secure them in place. Set aside at room temperature for at least 1 hour, then turn out onto a board and cut into 16 equal-sized cubes with a very sharp knife.
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