Method

​1 Line the bottom of an 18cm (8-inch) square cake tin with parchment paper.

2 Put the puffed rice and chopped cherries into a bowl and mix them together.

3 Cut the marshmallows in half using a pair of scissors, then place them with the butter into a saucepan. Gently cook on a medium heat until it has all melted.

4 Remove the pan from the heat. Add the cereal mixture to the pan and stir until it is mixed together. Spoon the mixture into the tin and put it in the fridge for 2 hours.

5 Remove from the fridge. Loosen around the edge of the tin with a blunt knife then tip out the marshmallow crunch, peel off the paper and cut into squares. Everyone tuck in!