White Chocolate Rainbow Treats

Preparation

1. Line a 20 cm (8 in) square dish with parchment paper.
2. Melt the butter in a pot over low heat. Add the mini marshmallows and stir until they have melted.
3. Remove from the heat and add the cereal and vanilla. Stir well to ensure the cereal is fully coated with the marshmallow mixture.
4. Transfer to the dish and gently press down on the surface to smooth it out. Refrigerate for 10 minutes.
5. Melt the chocolate in a bain-marie.
6. Pour the melted chocolate into the dish and smooth out the surface. Refrigerate for 1 hour.
7. Remove from the baking dish and cut into 16 squares.