Your breakfast staple rice krispies deserve a lift from being enjoyed the same way for several years. By adding pink and white marshmallows, rainbow chocolate chips and butter, elevate the cereal into a fun, delightful and charming dessert to be made and indulged by both kids and adults alike.
- 250 g vanilla and raspberry marshmallows
- 90 g unsalted butter, coarsely chopped
- 4 cups (140 g) rice bubbles
- 155 g rainbow chocolate chips
Grease a 20 cm x 30 cm rectangular pan; line base and long sides with baking paper, extending paper 5 cm over sides.
Combine marshmallows and butter in medium saucepan. Stir over medium heat until smooth.
Place rice bubbles and half the rainbow chocolate chips in a large bowl. Add marshmallow mixture, mix well. Using wet hand, press mixture firmly into pan, then sprinkle with remaining rainbow chocolate chips. Refrigerate 2 hrs or until firm before cutting.