Candy Corn Rice Krispie Pops

Melt the pink mini marshmallows with half of the butter in a heat‑proof bowl over simmering water, stirring until smooth.

Add a few drops of yellow gel food colour to the melted mixture and stir until the colour is uniform.

Fold in 115 g of Rice Krispies, mixing until evenly coated; set aside as the yellow layer.

Melt the remaining butter with the white mini marshmallows in a separate bowl (or microwave in 30‑second intervals) until smooth.

Add a few drops of yellow gel food colour to this mixture and stir.

Fold in 85 g of Rice Krispies, mixing until coated; set aside as the white layer.

Melt the remaining pink marshmallows with the rest of the butter, add red gel food colour to create orange colour, and fold in the remaining 115 g of Rice Krispies for the orange layer.

Line an 8‑inch round cake tin with baking paper and lightly butter the sides.

Press the yellow‑coloured mixture into the outer edge of the tin, smoothing it down.

Press the orange‑coloured mixture into the middle ring of the tin, smoothing it down.

Press the white mixture into the centre of the tin, smoothing it down.

Allow the layers to set (you can chill briefly, but they will firm at room temperature).

Remove the block from the tin, then cut into triangular candy‑corn shapes.

Insert a lollipop stick into each piece and decorate with candy eyes as desired.