3 tablespoon Stork Bake 285g marshmallows 6 cups Kellogg’s Rice Krispies Melted chocolate (optional) ½ cup chocolate spread 1 cup cream, whipped Sprinkles, cherries etc. to decorate
Melt Stork Bake in a large saucepan over low heat. Add the marshmallows and stir until completely melted then remove from the heat. Add Kellogg’s Rice Krispies cereal and stir until well coated. Using a greased spatula or waxed paper, press mixture evenly into 12-15 cupcake papers. Mix the chocolate spread and cream together and use to top the cupcakes. Decorate with sprinkles and a cherry if desired.