Rice Crisp Treats by Esther Tho

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Ingredients
1 box of **Rice Krispies / Cereal Coco balls / Milo balls
1 small box of Fruit Loops / Hundreds and Thousdands (optional)
1 pkt of marshmallows
180g of salted butter
Aluminium foil
1 shallow tin 12’ by 17’ (I normal use 2 small tins)
Small cupcakes liners


Method
  1. Melt butter in a wok till oil form (only LOW heat)
  2. Once butter melted pour in the pkt of marshmallows, keep stirring till marshmallow are melted combine with butter
  3. Off heat, pour in whole box of Cereal balls, stir till all cereals are being coated with the marshmallow mix
  4. After well coated, pour the cereal into the tin with aluminium foil.
  5. You can use a plastic disposable glove to press it flat and tight onto the tin
  6. Fruit loops scatter on top and leave it to cool for ½ hr……have a cup of coffee 
  7. Once cool, cut into cubes (size as you like) and put it in cupcake liners.
  8. Done! Enjoy!
**NOTE : use 1 3/4 box for RICE KRISPIES**