CRISPIE REINDEERS

- Melt the butter in a large saucepan; add the marshmallows and stir constantly until melted; remove from the heat and stir in the cereal until well coated

- Use a greased spoon to transfer to a lined and buttered 20 x 30cm tin; press down using a sheet of baking paper to give a level top; leave until cooled and set, then cut into 20 rectangles; cut 5 long strips, then cut each strip into 4; arrange on a lined tray and push a lolly stick into each one

- Melt the chocolate and spread over two-thirds of the crispie; leave the third closest to the stick uncovered; add the pretzels as antlers and a red sweet for a nose; roll tiny balls of white ready-to roll icing for eyes and press in, adding a dot of chocolate for the pupils; chill until set