Ingredients**

• 50g butter
• 250g Loprofin cereal
• 50g golden syrup
• 75g vegan marshmallows
• 150g low protein chocolate

Method

1. Line a 9x9 inch baking tin with baking paper.
2. In a saucepan melt the butter, low protein chocolate and golden syrup over a medium heat until everything has melted together.
3. Place the Loprofin cereal in a sandwich bag and bash with a rolling pin until you have some crumbs and some chunks.
4. Stir the crushed cereal and marshmallows into the melted chocolate mixture, stirring until everything is combined.
5. Place the mixture into the tin, spreading it out evenly.
6. Place in the fridge to set.
7. Remover from the tin and peel off the paper with a sharp knife cut into 9 bars.
8. Keep wrapped in cling film in the fridge until needed.

Chef's tips:

• You can add 50g dried fruit to the recipe, glace cherries are good in this.
• You can also use low protein white, milk or dark chocolate to change the recipe.
• Instead of the 9x9 tin you can fill muffin cups with this mixture for individual cakes.
• You can also add low protein candy and sweets like jellybeans and skittles for birthday bars.