Buzzy Bubble Bumble Bees

Ingredients:

35g (one cup) Kellogg's rice bubbles
25g butter
40g (1/2 cup) white marshmallows
Vegetable oil, to grease
50g dark choc melts
40 flaked almonds

Method:

1. Place the rice bubbles in a sizable bowl. Place the butter and marshmallows in a tiny saucepan over low heat. Cook, stirring constantly, for 2-3 minutes or until the butter melts and the mixture is smooth.

2. Add the butter mixture to the rice bubbles and stir until well combined. Set aside for five minutes to icy.

3. Line a baking tray with non-stick baking paper. Rub your hands with oil to lightly grease. Use your hands to roll heaped teaspoonfuls of the rice bubble mixture in to oval shapes. Place on the lined tray. Use a tiny sharp knife to score the rice bubble shapes lengthways.

4. Place the choc melts in a sealable plastic bag. Place the bag in a microwave-safe bowl. Heat in microwave on Medium/500watts/50%, stirring every 30 seconds until the chocolate melts. Cut a tiny hole in one corner of the bag and drizzle the chocolate over the rice bubble shapes. Arrange two flaked almonds in the indentation on each rice bubble shape to make wings. Set aside for 15 minutes or until set. Serve.