Step 1

Grease a 9 inch square tin with a little reduced fat spread and line with a square of greaseproof paper.

Step 2

Set a large saucepan on a medium heat and add the reduced fat spread, honey, cocoa powder, peanut butter powder and sweetener. Heat until everything has melted and is starting to bubble.

Step 3

Remove from the heat and add the mini marshmallows and continue to stir until fully melted.

Step 4

Add in the rice snap cereal and stir until all the cereal is coated.

Step 5

Pour into the square tin and press down with the back of a metal spoon. Pop in the fridge whilst making the topping.

Step 6

Place the milk chocolate into a small bowl and microwave in 30 second blasts until fully melted. Pour on top of the rice crisp cereal mixture and smooth into an even layer.

Step 7

Add the peanut butter powder and water to a small bowl and stir until smooth. Drizzle over the top of the chocolate layer.

Step 8

Pop in the fridge for a minimum of an hour until set. Cut into 16 squares and serve.