Minoli De Silva's four-ingredient Christmas treat

The festive season has well and truly arrived, and it's time for all the many delicious holiday treats.

Whether you are a sweet tooth, or have a soft spot for a savoury treat, it's hard to deny that many Christmas treat have been enjoyed as much as the classic rice crispy varieties.

9honey Kitchen's resident chef Minoli De Silva has shared the recipe for her simple yet mouth-watering Rice Bubble Treat.
Watch the video above.

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Silva starts with a helpful tip to viewers, advising: "Don't make the mistake of using a small saucepan, get a big one, you're gonna need the space."

Start by adding your butter to your large pot, followed by marshmallows.

"Continued stirring this until the marshmallows are completely melted."

Silva then adds her Rice Bubbles and combines her three ingredients until everything is coated.

Getting her mixture into a lined pan before it hardens, she warns to be careful as it is still very hot.

"I'm just going to get another baking sheet and press it, with a tea towel," Silva explains while preparing for "the fun part."

Now time to decorate the rice crispy, garnishing with, "whatever you like," as she puts colourful stars and sprinkles.

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Then it's time to give the pan one more press, to lock in all of its toppings before putting it into the fridge to set.

"Ideally leave this in the fridge until it cools down," Silva continues. "This is what childhood dreams are made of."

You can cut your pan into bite-size pieces, Silva cut hers into "rice bubble treat size pieces, and they're perfect for lunchboxes."

Check out the full recipe below.

RECIPE: RICE BUBBLE TREAT

Ingredients:

• 200g white marshmallows
• 80g unsalted butter
• 5 cups rice bubbles/crisps
• Christmas sprinkles

Method:

1. Line a 30cm x 20cm baking tin with baking paper.
2. In a medium-large pot, add the marshmallows and butter and slowly heat, mixed regularly until just melted and combined.
3. Take off the heat, immediately add the rice bubbles and combine until all the rice bubbles are coated in the sticky marshmallow mixture.
4. Scoop into the lined baking tin. Place a piece of baking paper over the top and press and compact into the tin.
5. Top with Christmas sprinkles.
6. Chill in the fridge until marshmallow is set and slice is cool, about 1-2 hours.
7. Cut and serve