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Makes: 20 Method
Place the rice bubbles in a large bowl. Place the butter
and marshmallows in a small saucepan over low heat. Cook,
stirring constantly, for 2-3 minutes or until the butter
melts and the mixture is smooth.
Add the butter mixture to the rice bubbles and stir until
well combined. Set aside for 5 minutes to cool.
Line a baking tray with non-stick baking paper. Rub your
hands with oil to lightly grease. Use your hands to roll
heaped teaspoonfuls of the rice bubble mixture into oval
shapes. Place on the lined tray. Use a small sharp knife to
score the rice bubble shapes lengthways.
Place the choc melts in a sealable plastic bag. Place the
bag in a microwave-safe bowl. Heat in microwave on
Medium/500watts/50%, stirring every 30 seconds until the
chocolate melts. Cut a small hole in 1 corner of the bag and
drizzle the chocolate over the rice bubble shapes. Arrange 2
flaked almonds in the indentation on each rice bubble shape
to make wings. Set aside for 15 minutes or until set. Serve.
Notes & tips
You can make this recipe up to 2 days ahead. Store in an
airtight container at room temperature out of direct
sunlight.
Source: Australian Good Taste - March 2007 , Page 82
Recipe by Tracy Rutherford
More recipes at:
www.taste.com.au
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Ingredients