CRISP RICE CRISPY

This Summer feels very different to the last two.

We are not ravaged with post lockdown anxieties and no one has thought about case numbers in months.

There is a calmness that is fostering plans and the freedom to actually relax.

So if you are spending the day hiking, at the beach or pool this is the recipe to take with you.

There’s a lot of sugar and butter so make sure this aligns with a physical activity please.

Ingredients

125g Salted grass fed butter

250g marshmallows

250g Rice Bubbles

Method
Grease and line a square slice tin

Melt butter in a large saucepan

Add in 3/4 of marshmallows and mix until completely combined with butter

Take off the heat and add in the rice bubbles and the remaining 1/4 of marshmallows

Press in to a square slice tin and refrigerate for 3 hours

Cut into large squares and store in the fridge for 5 days or until all eaten