A quick and easy no-bake treat made with gooey marshmallows and crispy rice cereal, finished with a blue chocolate drizzle, colourful sprinkles and white chocolate chips.

Perfect for lunchboxes, parties or an easy weekend treat!

Ingredients

For the crispy treats:

170g unsalted butter

550g mini marshmallows

3g Just Flavour Velvet Vanilla

Pinch of salt

275g crispy rice cereal

To decorate:

100g Melt and Pour White Chocolate Flavour

Rainbow Dust ProGel Food Colouring Gel – Electric Blue

Matt Multicoloured 100s & 1000s

White chocolate chips

You Will Need

23 x 33cm baking tin

Baking parchment

Large saucepan

Large mixing spoon or spatula

Microwave-safe bowl or jug

Spoon or piping bag for drizzling

Method

1. Prepare your tin. Line a 23 x 33cm baking tin with baking parchment, leaving a little parchment hanging over the sides so you can easily lift the treats out later. Lightly grease the parchment to stop the marshmallow mixture from sticking.
2. Melt the butter. Add the unsalted butter to a large saucepan and melt gently over a medium-low heat.
3. Add the marshmallows. Once the butter has completely melted, add the mini marshmallows. Keep the heat low and stir continuously until the marshmallows have completely melted into the butter and you have a smooth, gooey mixture.
4. Add the flavour. Remove the saucepan from the heat. Immediately add the Velvet Vanilla Just Flavour and a pinch of salt. Stir well until everything is evenly combined.
5. Add the cereal. Add the crispy rice cereal to the saucepan. Working fairly quickly, gently fold everything together until every piece of cereal is coated in the marshmallow mixture.
6. Transfer to your tin. Spoon the mixture into your prepared baking tin. Lightly grease your spatula if needed, then gently spread the mixture out towards the edges of the tin.
7. Don't press too firmly! Gently level the top without packing the mixture tightly into the tin. A light touch here will help keep your crispy treats soft, light and gooey rather than hard and compact.
8. Add your toppings. While the mixture is still warm and slightly sticky, scatter over the mini marshmallows and white chocolate chips. Add some of the Matt Multicoloured 100s & 1000s, then very gently press the toppings into the surface so they stay in place.
9. Leave to set. Allow the crispy treats to set at room temperature for at least 1 hour.
10. Cut into squares. Once set, use the baking parchment to lift the whole slab out of the tin. Place onto a chopping board and use a sharp knife to cut into squares.

Time to decorate!

11. Add the Melt and Pour – White Chocolate Flavour to a microwave-safe bowl. Heat in short 30-second bursts, stirring well between each, until completely melted and smooth.
12. Add a small amount of Rainbow Dust ProGel Electric Blue and mix thoroughly until the colour is evenly distributed. Add a little more if needed until you're happy with your shade of blue.
13. Using a spoon or piping bag, drizzle the Electric Blue Melt and Pour over your crispy treat squares.
14. While the drizzle is still wet, finish with another scattering of Matt Multicoloured 100s & 1000s.
15. Leave the drizzle to set – then tuck in and enjoy!

Tips and Tricks

Fancy mixing things up? Swap Velvet Vanilla for another Sugar & Crumbs Just Flavour to create your own flavour combination. You can change the colour of your Melt and Pour and switch up your sprinkles to match too!

Store your Marshmallow Rice Crispy Treats in an airtight container at room temperature and enjoy within 2–3 days.