Sweetshop crispy treats

Method

1. Grease and line a 20cm square baking tin with cling film. Put the Rice Krispies in a large mixing bowl with half the chopped Crunchie bars and half the Mini Eggs, then set aside.
2. Put the butter, marshmallows and chopped Curly Wurly and Mars bars in another medium, non-metallic, heatproof mixing bowl. If you have a microwave, melt the mixture on a medium heat for 30-second bursts, stirring after each one, until you have a thick, gloopy, melted mixture. Alternatively, sit the bowl over a saucepan half-filled with simmering water (make sure the water isn’t touching the bowl) and stir regularly until the mixture melts.
3. Pour the melted mixture onto the Rice Krispie mixture and quickly stir. The mixture is very sticky, so you need to work quickly. Spoon into the prepared tin. Sprinkle the remaining chopped Crunchie bars and Mini Eggs over the top, then rub a little flavourless oil onto your hands and flatten the mixture into the tin. Cover with cling film, then chill for 2 hours or until ready to serve. Slice into 25 squares.
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