Makes 20

Hands-on time: 15 minutes

Hands-off time: 1 hour

INGREDIENTS

¼ cup (56g) butter

1 packet (150g) Beacon mmmMallows Pink & White Mallows

3 cups (29g) puffed rice cereal

2 packets (200g) Beacon Jelly Tots

Serving suggestion:

Milk

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Grease a medium-sized baking dish with non-stick cooking spray. *Chef’s Tip: Use a knob of butter, if preferred!

2. Place the butter in a heat proof bowl and heat in the microwave on high in 30-second intervals until melted.

3. Add the Beacon mmmMallows Pink & White Mallows to the melted butter and stir to coat the mallows. Heat the mixture in 30 second intervals until the marshmallows are melted and smooth. Stir the mixture at every interval to prevent burning.

4. Cool the mixture for 2 minutes before adding the puffed rice and the Beacon Jelly Tots Original. Using a spatula, stir until well combined. *Chef’s Tip: Spray a spatula with non-stick cooking spray to stop the mixture from sticking to it!

5. Spoon the mixture into the greased baking dish and press down evenly with the back of a spoon. Refrigerate for 1 hour until firm.

6. Once firm, cut into 20 squares. Serve with an ice cold glass of milk and ENJOY! *Chef’s Tip: Spray a knife with non-stick cooking spray to stop the mallow squares from sticking to it while being cut!

Planning to try this?

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