Rice Krispie Reindeers

To decorate

1. Measure the butter and syrup into a saucepan . Stir until runny. Add the white chocolate and pinch of salt. Stir until smooth and melted. Add the Rice Krispies,
2. Line a 23cm squaqre tin with non stick paper. Spoon in the mixture . Press down firmly using a potato masher. Chill for 2 hours.
3. Turn out and slice into bars about 7cm big and trim the edges. Insert the lolly sticks into the centre of the bars and chill again for 30 minutes.
4. Decorate to make reindeer by  sticking on the edible eyes using the white icing pen. Add a red M&M nose and pipe antlers using the black writing icing pen.