Rice Crispy Fingers
Time: 30 Mins
Servings: 3
Difficulty: Medium
Ingredients
50g butter
140g marshmallows (pink and white)
2 Cups Rice Bubbles
3 x 50g Milky Bars
2 cups vegetable oil
Unicorn confetti or 100’s and 1000’s
Toothpicks
Instructions
Scrape the icing from the finger buns into a saucepan
Add your butter and marshmallows to the same pan set aside
Cut open the sides of the finger buns, then stuff each bun with a milky bar.
Then use 3-4 toothpicks in each to close the bun back together
In a pot or wok over med- high heat add your oil, once oil starts to simmer, add your finger buns one at a time
Using tongs flip the buns every 3-4 seconds until all sides are golden. Set aside
Grab the saucepan you set aside earlier, and over medium heat melt the marshmallow mixture, constantly stirring. About 4-5 minutes
Pour your marshmallow mixture into a large flat bowl and then fill another large flat bowl with the rice bubbles
Dip your finger bun into the marshmallow mixture coating all the sides, then roll in the rice bubbles. Repeat this for all the buns
Drizzle marshmallow mixture over the tops of the buns then sprinkle with your unicorn confetti and serve.
