Try this delicious gluten free recipe with the kids. So much fun, plus the great wholegrain goodness and popcorn taste of Corn Thins slices.
1 packet CORN THINS slices, crushed
120g bag pastel speckled chocolate eggs, roughly chopped
120g salted butter
220g vanilla marshmallows
Rainbow sprinkles
Grease and line a 20cm square baking tin with baking paper.
Combine crushed CORN THINS slices and chocolate eggs in a large bowl. Mix well.
Add butter to a medium saucepan and heat over low heat until melted. Add marshmallows and continue to heat, stirring, until the marshmallows have completely melted and the butter is incorporated.
Pour the melted marshmallow mixture over the crushed CORN THINS mixture and mix well to totally coat. Spoon into the prepared baking tray, using a spatula to press the mixture into the corners of the tin and to smooth the surface. Decorate with sprinkles before refrigerating for an hour to set.
Cut into quarters then cut each quarter into two triangles to serve.
