Method

1. In a non-stick pot, melt down marshmallows over a medium to low heat.
2. Once marshmallows are completely melted, remove from heat and stir in 2 scoops of WPI and mix until combined.
3. Slowly add rice bubbles to the marshmallow mixture and fold together until coated.
4. Transfer mixture into a baking tin and press down until firm.
5. Top with sprinkles and place in the fridge to set.
6. Enjoy!