Grease a baking tin thoroughly with oil or dairy free spread.

Melt the dairy free spread over a low heat.

Once melted add the vanilla extract & the 200g of marshmallows.

Melt the marshmallows down, continue to do this at a low heat, stirring frequently.

Once fully melted, remove from heat & stir in your gluten free rice krispies, making sure they are fully coated.

Pour your mixture into your prepared tin & spread it out evenly (it will be really sticky so try your best!)

Sprinkle your extra mini marshmallows over the top of it... you might like to press some of them in... they should stick really well though.

Scatter your melted dairy free chocolate over the top - I do this in quite a messy way by getting spoonfuls of the hot melted chocolate and splashing them down over the rice krispies... if that makes sense!

I like to then place my tin in the freezer to chill the mix for about an hour. But you can easily just chill it in the fridge for a couple of hours so that it sets.

Cut into pieces & enjoy! I often keep the rest of them in the fridge before eating, I like them nice and cold!