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BAM Cake converter 
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Ingredients:
For mummies:
- 75g butter
- 250g BAM Marshmallows
- a pinch of salt
- 750g rice flakes
- 300g BAM white chocolate
Instructions:
Preparation:
1
Oil a 25x25cm baking tray and set aside.
2
In a large saucepan over medium-low heat, melt the butter, stirring constantly, until it foams, turns golden brown and gives off a nutty aroma.
3
Add the BAM sugar beads and salt and stir with a spatula. Stir constantly to prevent the sugar beads from burning. Remove from the heat and immediately add the rice flakes and stir to combine.
4
Spoon the mixture into the prepared baking tray and press it against the base to form an even layer.
5
Place in the fridge for at least 20minutes to firm up. Once set, cut into 12 rectangles with a sharp knife.
6
Melt the white chocolate over a water bath.
7
Dip the crispbreads in the white chocolate up to about 2/3 of their length and place them on a baking tray.
8
Spoon the remaining white chocolate into a piping bag and cut off the corner to make a small hole. Drizzle more white chocolate over the top of the mummies. Place the eyes on top and allow to set for 20 minutes before serving.
Vegan
Lactose-free
FIT
Gluten free
Quick desserts 
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