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2 tablespoon unsalted butter 25 pieces of marshmallow 2/3 cup natural crunchy peanut butter (with no added salt/sugar) 1 teaspoon salt 1 tablespoon honey 3 cups Rice Bubbles/Rice Krispies white chocolate icing sugar food coloring Melt the butter in a saucepan on a medium-low heat. Add the marshmallows and stir occasionally until they completely melt. Add the peanut butter, salt and honey into the saucepan and stir until well mixed (The texture should be similar to a really thick and creamy soup!). In a large mixing bowl, measure out the Rice Bubbles and pour the marshmallow mixture onto the cereal. Mix well to ensure that everything is evenly coated. Using your hands, form the cereal-marshmallow mixture into balls and place them on a baking tray to cool & harden. To prepare the chocolate coating, melt the chocolate using the microwave in short bursts of 30 seconds and stir after each time until the chocolate is melted and smooth. Dip the balls into the chocolate and coat evenly. Transfer the coated balls onto the baking tray (lined with baking paper) and let it rest until the chocolate hardens. [**Note: I double coated all them to give them a whiter and more opaque look!] To make the coloured icing, mix the icing sugar with a few drops of colouring. The mixture should be thick and paste-like (if it's too watery, add icing sugar and if it's too thick, add tiny drips of water). When you achieve the desired consistency, drizzle away!!

Ps. I'm really sorry about the vague measurements for the coloured icing but it was a trial-and-error process for me and I didn't take any measurements down.