Valentines Day Heart Shaped Marshmallow Slice (makes 25-30)

This heart shaped slice is the perfect Valentine’s Day treat and with only 4 ingredients, it is so quick and easy to make.

I’d love to hear what your favourite Valentine’s Day treats are so please post below with what you would love to give or receive!



  • 6 cups rice bubbles or rice puffs
  • 3 cups pink and white marshmallows (generous cups)
  • 1 cup white chocolate melts
  • 3 Tbs butter


1. Measure out rice bubbles into a large mixing bowl.  Also grease a large flat and rectangular baking tray with butter.


2. Melt butter, marshmallows and white chocolate over a medium heat until they begin to dissolve, stirring frequently to stop the mixture sticking to the pan.


3. When marshmallows start to dissolve, add a couple of drops of pink food colouring. You can add as little or as much as you like to get the desired colour.  You could also use red, or, if you use only white marshmallows you can use blue, green, yellow or whatever colours you like!


4. Stir in food colouring and mix (still on medium heat) until mixture is smooth.


5.Pour mixture over rice bubbles and stir until they are fully covered then pour into the pre-greased baking tray.



6. Press down until flat.  Leave to cool for about 10-15 minutes then turn over onto a greased board or flat surface.



7. Use cookie cutters to cut the rice bubbles into shapes, pressing the mixture into the cutters before pushing them out.



8. Allow to cool further then enjoy! Slice will be sticky yet soft and chewy!

You can put a sheet of baking paper in a box and wrap them up, ready to give to your Valentine (or enjoy them yourself for a super sweet treat)!


White Christmas Crackles (makes 36)

This is the perfect Christmas treat as it has a bit of crunch, a bit of squishy marshmallow, sweet glace cherries and creamy chocolate.

It is super easy to make and looks amazing.

Add whatever nuts, sweets or biscuits you like to customise this fun dish!



  • 3 cups rice bubbles
  • 250gr copha, melted in microwave
  • 250gr white chocolate melts (I used Cadbury)
  • 1 cup dessicated coconut
  • 3/4 cup mini marshmallows
  • 1/4 cup dried cranberries/craisins
  • The red and green glace cherries from a 100gr packet, roughly chopped
  • 1 cup icing sugar
  • 10 plain biscuits, crushed (I used Scotch Fingers)


1.Line muffin or cupcake trays with patty pans.


2. Add chocolate melts to melted copha and stir until chocolate has melted and both ingredients are mixed in.


3.Add icing sugar and mix in, working it in with the spoon or spatula until all the chunks are smoothed out.

4. In a separate (large) bowl, add rice bubbles, coconut, glace cherries, marshmallows, cranberries and crushed biscuits.


5. Pour the white chocolate and copha mixture over the rice bubble mixture and mix thoroughly.


6. Spoon the mixture into cupcake tins.


7. Allow to set, then enjoy!

Raspberry & White Chocolate Cupcakes (makes about 25)

A good friend of mine is expecting a baby boy soon and so some friends of mine decided we would visit her and give her a sort of impromptu baby shower! I decided to make a few things to take over, including these raspberry and white chocolate cupcakes!



  • 125grams room temperature butter
  • 1 cup white sugar
  • 1 1/4 cups self-raising flour
  • 2 eggs
  • 1/2 cup milk (I used light milk)
  • 1 cup frozen raspberries
  • 1/2 cup white chocolate melts, broken up
  • 1 Tsp vanilla essence
  • 1 pinch salt


1. Preheat oven to 180C and line muffin/cupcake tray.


2. Place all ingredients except for raspberries and white chocolate in a mixing bowl and beat for 10 minutes.


3. Fold in raspberries and white chocolate with a spatula.




4. Divide the mixture between the tins and bake for 15-20 minutes or until golden and springy on top.



5. Remove and transfer to a wire rack to cool.


6. Dust with icing sugar and enjoy.

White Christmas Slice


  • 3 cups Rice Bubbles
  • 50g glace cherries, halved
  • 1/2 cup mini marshmallows
  • 375g melted white chocolate
  • Some dessicated coconut for sprinkling


1. Line a baking pan with greaseproof paper.

2. Melt the white chocolate in a microwave safe bowl in the microwave, following instructions on the back of the packet and stirring occasionally.

3. Add marshmallows, halved glace cherries and Rice Bubbles to a large mixing bowl.

4. Pour melted chocolate over the top and mix until combined.

5. Pour the mixture into the lined baking pan and push into corners.

6. Sprinkle some coconut evenly on top.


7. Refrigerate until set and then cut into squares and enjoy.