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Crispy marshmallow brains


Back to Inspiration
Oct 04, 2021

Our easy marshmallow brains recipe is sure to up the drama at your Halloween party. Crispy rice pops and mini pink and white marshmallows give the brains colour, while the red icing pen make them look surprisingly realistic 

  • READY IN 30 minutes, plus setting time

  • COOKING TIME 10 minutes

  • PREP TIME 20 minutes

  • MAKES 16



  • 200g mini pink and white marshmallows

  • 30g butter spread

  • 125g rice pops

  • tube red writing icing



  1. Line a baking tray with non-stick baking paper. Heat a small pan of water until gently simmering and set a heatproof bowl over it. Add the marshmallows and butter spread and leave to melt, stirring often.

  2. Remove the bowl of melted marshmallows from the heat and then pour in the rice pops. Gently stir to combine and keep going until well mixed. Lightly dampen your hands with water and scoop out a little of the mixture. Shape into an oval and place on to the prepared tray. Dampen your hands again and repeat with the remaining mixture until you have 16 in total.

  3. Dip the handle of a teaspoon in water and then carefully press down along the centre of each ‘brain’ to create a groove. Use the red icing to drizzle squiggly lines or splat on the icing. Leave to set for 2 hours to firm up before serving.


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