Easter LCM's

A Janey twist on the beloved school snack classic. It's a crunchy marshmallowy delight. And of course she's used sprinkles!

Ingredients

5 cups Brown Rice Puffs

1/2 cup Rainbow Sprinkles

142g of Marshmallows, melted

70g of White Choc Chips, melted

75g Butter, melted

Method

1. Place 5 cups of brown rice puffs into a mixing bowl

2. Add in the rainbow sprinkles and stir

3. Pour in melted butter, marshmallows and white chocolate and mix to coat all rice puffs evenly.

4. Once all mixed, add into a baking paper-lined container and put in the fridge for an hour.

5. Once firm, cut as many pieces as you can based on your container and enjoy!

@janey_fit