Submitted by Stephanie Helmers
- 125g Butter
- 250g Marshmellows
- 175g chocolate
- 2 Cups rice bubbles
- 2 Cups of coco pops
- Melt butter and Marshmellows in slow cooker on high until melted - approx 30mins
- Add in rice bubbles and coco pops and stir until they are all coated.
- Line baking tray with baking paper, grease paper and pour in mixture and put in fridge to set. Melt chocolate and pour over the top and cut into slices or bars.
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