Cocoa Pop Marshmallow Krispies with Chocolate Nutella Icing – Gluten-Free

First, a disclaimer – I take no responsibility for any increase in your weight if you indulge in these. These are not particularly healthy but they contain no gluten. My sister, Janet, and I visit our mother once a fortnight and we alternate taking the goodies for morning tea. My mother is trying to stay gluten-free so I went roaming around my favourite food blogs and came across these at Cravings of a Lunatic. I guess you could even eat these for breakfast since they are full of cereal. By the way, that slightly pink hue in the bars is because the marshmallows were a mix of white and pink.

This recipe is not low Fodmap.

Cocoa Pop Marshmallow Krispies with Chocolate Nutella Icing

Ingredients:

• FOR THE BASE:
• 4 tablespoons butter
• 400 gram bag of marshmallows
• 1 box (11z/311g) of coco pops cereal

• FOR THE ICING:
• 1 cup of nutella
• 1 cup of milk chocolate, chopped up
• 2 tablespoons butter

Method:

1. In a large microwaveable bowl, combine butter and marshmallows and cook for about 2 minutes. Check it every 30 seconds. Every microwave is a bit different.
2. Remove and stir until smooth.
3. Pour in cereal.
4. Mix until well combined.
5. Pour into a well-greased parchment lined pan.
6. Smooth out with a spoon. Good tip here is to spray you spoon with non-stick spray. That way you can smooth the mixture without it sticking the spoon.
7. Set aside.
8. Combine all the icing ingredients in a microwavable bowl.
9. Pop it in the microwave and cook for about 30 seconds until all melted.

1. Stir until smooth.

11. Pour over top of the base.
12. Let cool.

11. Eat at your own risk.