Beautiful butterfly treats

• 45g butter (or margarine)

• 300g marshmallows

• 180g Kellogg's® Rice Krispies®

Icing

• 140g butter, softened

• 280g icing sugar

• 1 tbsp milk

• food colouring (just a few drops)

• sweets (to decorate)

Hob method

1. Melt the butter in a saucepan over a low heat

2. Add the marshmallows and stir until completely melted, remove from the heat

3. Add the Kellogg's® Rice Krispies® to the pan and stir until well coated

4. Line a baking tray with greaseproof paper

5. Pour the Kellogg's® Rice Krispies® into the tin and evenly press the mixture down using the back of a spoon

6. Leave to cool slightly, then using butterfly biscuit cutters cut the cereal mixture into shapes

Microwave method

1. Heat the butter and marshmallows in a microwave-safe bowl on HIGH for 3 minutes

2. After 2 minutes, stir the mixture until it's smooth

3. Then follow the rest of the instructions above

For the icing

1. To make the icing, beat the butter in a large bowl until it's soft

2. Then add half the icing sugar and continue beating until smooth

3. At that point, add the remaining icing sugar with one tablespoon of the milk

4. Beat until creamy then add the food colouring and mix well

5. Don't forget, you can add extra icing sugar to thicken the mixture, or make it less stiff with a little extra milk if necessary

6. Decorate with sweets