Easter bunny rice snap slice
Get your tamariki in the kitchen over the holidays to make this exciting Easter bunny rice snap slice. With rice snaps, popcorn, chocolate Easter eggs, coconut and marshmallows it’s full of hidden treats not to be missed.
Ingredients
Method
Ingredients
- 3 cups rice snaps
- 2 cups popcorn
- 1 ½ cups of your favourite chocolate Easter eggs or chocolates, chopped
- ½ cup thread coconut
- 80g butter
- 2 cups white marshmallows
Method
- In a large bowl combine rice snaps, popcorn, three quarter cups of chocolate Easter eggs and coconut. Mix well to combine.
- Melt the butter in a small saucepan over medium heat.
- Once the butter has melted, add marshmallows and reduce to a low heat. Cook for 3-5 minutes or until smooth, stirring frequently.
- Pour the marshmallow mixture into the rice snap mixture and mix well to combine.
- Transfer the mixture into a lined square cake tin. Scatter the reserved chocolate Easter eggs over the top and gently press into the slice.
- Set aside in the fridge for a few hours or until firm before cutting into portions.