For the recipe Unicorn Krispie Pops
|150 g||Dr. Oetker White Mini Marshmallows|
|5 ml||Dr. Oetker Madagascan Vanilla Extract|
|50 g||Unsalted Butter|
|75 g||Rice Krispies|
|1.25 g||Dr. Oetker Pink Extra Strong Food Colour Gel|
|1.25 g||Dr. Oetker Blue Extra Strong Food Colour Gel|
|100 g||Dr. Oetker 26% White Chocolate|
|1 pack||Dr. Oetker Unicorn Head Sprinkles|
Grease and line an 8 inch square baking tin. In a pan, over a low heat, melt butter, vanilla and marshmallows together.
Divide the marshmallow mixture between 3 bowls. To one bowl add Blue Colour Gel and mix until all the colour is combined. Add Pink Colour Gel to another bowl and mix the colour through and leave the third bowl uncoloured. Add 25g of rice krispies to each bowl and stir until all the rice krispies are coated in the marshmallow mixture.
Blob each colour into the baking tray to create a marbled effect, flatten with the back of a spoon or a spatula.
Leave to set in the fridge for 30 mins. Once set cut into 16 squares and push a straw into the centre of each square to create rice krispie pop.
Melt the White Chocolate in the microwave for 30 seconds then in 10 second bursts stirring after each burst until the chocolate is melted. Dip the krispie pops one at a time into the melted White Chocolate, gently tap the straw on the side of the bowl to remove any excess chocolate from the krispie pops. Place your dipped krispie pops back onto your greaseproof paper once they are dipped in chocolate.
Sprinkle the Unicorn sprinkles over the krispie pops to finish them.
|Per Serving||Per 100 g / ml|
|Fat||3.98 g||18.09 g|
|Carbohydrate||14.86 g||67.53 g|
|Protein||1.04 g||4.73 g|