- 20 min
Method - Slice
Line the base and sides of a loaf tin with baking paper.
Place the marshmallows and butter in a large microwave-safe bowl and microwave for 90 seconds. If not melted, cook another 30 seconds. Make sure you use a very large bowl as the marshmallows will expand considerably.
Give it a stir and then mix in 1 tsp essence and a few drops pink colouring then fold through the puffed rice.
Spread the mixture into the tin and press the top down with a spatula. Refrigerate for at least 2 hours.
Method - Icing
Make the icing according to the instructions on the packet, add essence and a few drops food colouring. Spread the icing over the rice crispie then decorate with silver cachous and cut into squares.
We love Dr.Oetker Buttercream Icing. It’s the same Queen recipe you know and love, with brand new packaging by our sister brand, Dr. Oetker.
See their full range of products on the Dr.Oetker Australia website.