Ingredients

  • 200g mini pink and white marshmallows
  • 30g butter spread
  • 125g rice pops
  • 1 tube red writing icing

Method

  1. 1

    Line a baking tray with non-stick baking paper. Heat a small pan of water until gently simmering and set a heatproof bowl over it. Add the marshmallows and butter spread and leave to melt, stirring often.

  2. 2

    Remove the bowl of melted marshmallows from the heat and then pour in the rice pops. Gently stir to combine and keep going until well mixed. Lightly dampen your hands with water and scoop out a little of the mixture. Shape into an oval and place on to the prepared tray. Dampen your hands again and repeat with the remaining mixture until you have 16 in total.

  3. 3

    Dip the handle of a teaspoon in water and then carefully press down along the centre of each ‘brain’ to create a groove. Use the red icing to drizzle squiggly lines or splat on the icing. Leave to set for 2 hours to firm up before serving.

Nutritional Details

Each serving provides
  • Energy 335kj 80kcal 4%
  • Fat 1.1g 2%
  • Saturates 0.3g 2%
  • Sugars 8.4g 9%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1449kj/346kcal

Each serving provides

16.1g carbohydrate 0.2g fibre 1.3g protein

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