Ingredients

100 g (4 oz) butter
100 g (4 oz) slab toffee or 
   individual toffees, unwrapped
100 g (4 oz) Princess Pink and 
   White Marshmallows
75 g (3 oz) toasted rice cereal

Gently heat butter, toffee and Princess Marshmallows in a pan until melted, stirring continuously. 

Add cereal and stir until well combined. Pour mix onto a greased 15-18 cm (6-7 in) square baking tray and level. Leave to cool before cutting into slices.

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D C Thomson & Co Ltd.    Sunday Post    post plus