Tip: Monsters can be made up to one day ahead. Store them covered on a tray in the fridge. Candy eyes are usually available from the cake decorating aisle.

Ingredients

6 cups rice bubbles

280g bag pink and white marshmallows

75g unsalted butter, chopped

1 tsp vanilla essence

2 cups pure icing sugar

11/2-2 tblsps water

Green food colouring, to tint

Candy eyes and large, round white peppermints, to decorate

Method

Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

2. Place rice bubbles in a large mixing bowl.

3. Combine marshmallows, butter and vanilla in a medium saucepan. Stir over a medium heat until marshmallows are melted and mixture is smooth. Add to rice bubbles and mix well.

4. Press into prepared pan. Smooth top. Refrigerate for 4 hours or until firm.

5. Meanwhile, sift icing sugar into a medium bowl. Stir in enough water to make it a smooth, spreadable consistency. Tint green. Reserve 2 tsp.

6. Lift slice from pan. Remove lining paper. Using a large, sharp knife, cut into 16cm rectangles.

7. To make large eyes, stick a candy eye onto each peppermint using reserved icing as glue.

8. One at a time, hold rectangle at an angle and spoon 1 tblsp of icing over one end. Spread to create dribble effect. Lay flat on baking paper-lined-tray.

9. Decorate with extra candy eyes as desired. Refrigerate until icing is set. Serve.

Jane Ash

Peta Dent