Great for packed lunches. Try stirring in some chopped nuts or mixed seeds too.
50g unsalted butter
100g condensed milk caramel
½ tsp LoSalt
200g mini pink and white marshmallows
180g rice krispies
50g white chocolate, melted
2 tsp dried raspberry flakes
1. Grease and line a 20x25cm tin with parchment paper.
2. Melt the butter, caramel and LoSalt in a large saucepan. Stir in the marshmallows and cook, stirring until melted.
3. Off the heat, stir in the rice krispies until evenly coated and press into the tin, levelling the surface and chill until set. Drizzle with white chocolate and sprinkle with raspberry flakes then chill until set and cut into 16 squares.