Ingredients
Method
1.Place puffed rice in a large bowl. Melt chocolate, butter and golden syrup in a small saucepan until smooth, then bring to the boil and simmer for 2-3 minutes until golden. Remove from heat, add a pinch of salt and stir in marshmallows.
2.Pour mixture over puffed rice and stir in quickly to blend together. Tip into an 18cm x 27cm paper-lined slice tin and press down until evenly spread. Sprinkle with sprinkles if desired.
3.Allow to set for about 2 hours before cutting. Store in an airtight container.
