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255 g white marshmallows
½ tsp vanilla bean paste
20 g unsalted butter
70 g puffed rice/ rice bubbles
30 g desiccated coconut
40 g chopped glace cherries
400 g good-quality milk chocolate chips
30 g roasted peanuts, chopped
icing sugar, for dusting

  1. Prepare a slice tin by oiling it slightly and lining it with baking paper.
  2. Melt the marshmallows, vanilla and butter in a saucepan on very low heat, stirring continuously.
  3. Turn off the heat and add the rice bubbles, coconut, cherries and peanuts, mixing with a spatula to combine.
  4. Slightly melt the milk chocolate and add it and stir until completely combined. Spread immediately into the slice tin, then place in the fridge for 15-20 minutes.
  5. Cut into individual squares and dust with icing sugar.

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