A Janey twist on the beloved school snack classic. It's a crunchy marshmallowy delight. And of course she's used sprinkles!
5 cups Brown Rice Puffs
1/2 cup Rainbow Sprinkles
142g of Marshmallows, melted
70g of White Choc Chips, melted
75g Butter, melted
Place 5 cups of brown rice puffs into a mixing bowl
Add in the rainbow sprinkles and stir
Pour in melted butter, marshmallows and white chocolate and mix to coat all rice puffs evenly.
Once all mixed, add into a baking paper-lined container and put in the fridge for an hour.
Once firm, cut as many pieces as you can based on your container and enjoy!