- 100g rice bubbles
- 2 scoops MN Vanilla WPI
- 150g sugar free marshmallows
- 5g sprinkles
- In a non-stick pot, melt down marshmallows over a medium to low heat.
- Once marshmallows are completely melted, remove from heat and stir in 2 scoops of WPI and mix until combined.
- Slowly add rice bubbles to the marshmallow mixture and fold together until coated.
- Transfer mixture into a baking tin and press down until firm.
- Top with sprinkles and place in the fridge to set.