Rice Krispie Treats by Kim Burrow

Ingredients:

3 tablespoons of pure butter
285 grams Pascal white marshmallows
6 cups Kellogg's Rice Bubbles

Method:

1. In a large saucepan melt butter on a very low heat. Add marshmallows and stir until melted. and then cook for one more minute. Remove from heat.
2. Add Rice Bubbles and stir until well coated.
3. place mixture into a greased slice pan (13x9x2)cover with baking paper and press it down evenly. Remove baking paper and refrigerate. 4. Cut into squares. Best served the same day. May be frozen for up to 6 weeks, to defrost just remove from freezer 15 mins before serving.

Tip:

I use Nuttelex to make them dairy free. Pascal make white marshmallows bags they're available in a blue package. They are an 'impulse item' and the major supermarkets don't carry them. Try IGA Foodworks and service stations. Chocolate box also sells additive free white marshmallows online. I put my rice krispies in patty cake papers and sprinkle with safe sprinkles or cut with cookie cutters.