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Rugby Ball Rice Crispy Treats

Rugby Ball Rice Crispy Treats

Rugby Ball Rice Crispy Treats

Recipe by: Claire Winstanley

Makes: 8-10 (depending on cookie cutter size)

80g unsalted butter
300g mini white marshallows
2x 100g Lindt Swiss Classic
5 cups puffed rice cereal
Divine Hazelnut Lindt Creation
Rugby ball shape cookie cutter

Line a square or rectangular baking tin and spray with non-stick cooking spray. Place the 5 cups of puffed rice cereal into a large bowl. Melt the butter and 100g white chocolate in a medium sized saucepan over a low heat.

Once the mixture is smooth, add the marshmallows until completely melted. Immediately pour the marshmallow mix over the puffed rice and mix until evenly coated. Pour mixture into the lined baking tin and let it cool at room temperature until set. Cut out using the rugby ball shaped cookie cutter and decorate with 100g melted Lindt Swiss Classic and grated Divine Hazelnut Lindt Creation.

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Official website: lindt.co.za
Facebook: Lindt Chocolate - South Africa
Twitter: @LindtSA

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