• Begin by prepping your 8 inch square loose bottomed brownie tin. I do this by adding a square of greaseproof paper to the bottom and covering the side with oil using an oil spray (so much simpler than greasing by hand.
• In a large non-stick saucepan gently heat the marshmallows and butter. I use a silicone spatula to stir as this is less likely to get mixture stuck to it.
• The marshmallow will balloon up in size and become light and fluffy, do not leave unattended as this mixture can burn.
• Once the last of the marshmallows have melted, remove from the heat and pour in your puffed rice, you need to work quickly now to incorporate all the puffed rice so it is covered evenly in melted mallow.
• Finally tip your reg and green M&M’s into the mix and quickly them through but not too much or else the colours will start to bleed into the puffed rice mixture.
• Tip your mallow mix into your prepped square tin and using the silicone spatula press down firmly into the corners preventing any gaps or holes in the mixture.
• TOP TIP: I have a glass of water handy for this stage and dip the spatula into the water and press the mixture, dipping each time if needs be to prevent the mixture (which gets stickier as it cools) sticking to the spatula
• Once you have a lovely even top, pop the tin in the fridge for 30mins to set.
• One set, remove from the tin, you may need to run a wet knife around the sides to loosen.

To decorate

• Whilst waiting you can make your red and green icing for decoration. Don’t be shy and add loads of food colouring so you get the impressive colours necessary to imitate candy cane stripes.
• I have little bottles I use for small icing jobs, but you can spoon your icing into a sandwich bag and snip the tiniest of holes in one corner to use as a little piping bag.
• I decorate by drawing diagonal stripes across the mallow block from corner to corner.
• Finally cut into 16 squares, trust me, this portion size is ample!
• Parcel up as gifts or present on a plate to your family and guests.