60g butter
1 bag (150g) marshmallows
1/2 tsp vanilla essence
4-5 cups Rice Bubbles
In large saucepan melt butter and marshmallows over a gentle heat, stirring constantly. When marshmallows have completely dissolved add vanilla and stir in the rice bubbles. Work quickly as the mixture becomes sticky.
When combined, turn the mixture into a greased slice tin which is lined with glad wrap, I spray it with non stick spray as well and press down very firmly using wet hands. Press edges in neatly with a knife and leave to cool. Finish with a scattering of coloured sprinkles, and then roller over them so they are pressed in. When cool, cut into 30 squares or 16 bars.
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