INGREDIENTS
150g bullet caramel
2 spoons (soup) of cocoa powder
50g butter
200g marshmallows
180g of rice flakes
PREPARATION
In a saucepan, over low heat, place 150g bullet caramel, 2 spoons (soup) of cocoa powder and 50g butter to melt caramel candies, for 4 minutes. Add 200g marshmallows, stir until melted. Remove from heat add 180g of rice flakes, mix well and let cool slightly.
With hands make balls the size you want.
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