Recipe Fairy bread choc crackle roll : Easy, Special and Delicious

Recipe Fairy bread choc crackle roll : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Fairy bread choc crackle roll. This Recipe Fairy bread choc crackle roll : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Fairy bread choc crackle roll was necessary 20m, cook 10m and serving 16. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Fairy bread choc crackle roll

Fairy bread meets chocolate crackles meets dessert 'sushi' in this easy recipe the whole family will love.

6 Ingredients

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  105g (3 cups) rice bubbles
  
  
  


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  120g (2 cups) pink and white marshmallows
  
  
  


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  50g butter
  
  
  


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  180g white chocolate, chopped
  
  
  


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  40g (1/3 cup) magic star tops sprinkles
  
  
  


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  20g (1/3 cup) mini marshmallows
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Grease a 1.5cm deep, 24cm x 33.5cm baking tray. Line base and sides with baking paper, extending paper 5cm above edges. Spread sprinkles evenly over base of pan. Place rice bubbles in a heatproof bowl.
  
  
  


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  Step 2
  
  
  
  
  Place marshmallows and butter in a saucepan over medium heat. Cook, stirring occasionally, for 8-10 minutes or until melted and smooth. Add to rice bubbles. Mix well. Working quickly, spoon mixture onto prepared tray. Using damp hands, press mixture to evenly cover base of pan.
  
  
  


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  Step 3
  
  
  
  
  Place white chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until melted and smooth. Set aside for 2 minutes to cool. Spread chocolate over rice bubbles layer, leaving a 1cm border. Set aside for 5 minutes to set slightly.
  
  
  


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  Step 4
  
  
  
  
  Using paper, carefully lift from pan. Arrange mini marshmallows along one long side. Using paper to help you, roll mixture tightly from 1 long side to form a log. Enclose in baking paper. Refrigerate for 2 hours or until firm.
  
  
  


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  Step 5
  
  
  
  
  Trim ends of roll. Cut into 1cm thick slices. Serve at room temperature.
  
  
  

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