Percy Jackson ambrosia:

• Line a 9x9 square tin with greaseproof paper/baking parchment and set aside. If your marshmallows are bigger than a mini size, roughly chop them up so they melt more easily.
• In a heavy duty saucepan, melt the butter completely over a low heat, stirring regularly.
• Grease a large spoon then pour in the marshmallows and stir continuously with the greased spoon until melted, keeping the heat low. It may be a little lumpy to begin with but keep stirring and beat a little if necessary to smoothen.
• Pour in the Rice Krispies and fold them in until completely incorporated.
• Pour the mixture into your lined tin. Grease your hands with a little butter or flavourless oil (i.e. vegetable) and press the mixture into the tin evenly with your hands, making sure to get into the corners. Using your hands is the easiest way to do this!
• Allow the mixture to set for at least 2 hours. You can do this at room temperature or, for a slightly less chewy texture, in the fridge.
• Once set, peel the greaseproof paper/baking parchment from your ambrosia. Melt the white chocolate then drizzle over the surface of your ambrosia mixture. Finish with the blue chocolate decorations and coconut, then a few sprays of edible gold glitter. Alternatively, top with your own favourite toppings!
• If needed, chill your Percy Jackson ambrosia in the fridge for a few minutes to set any melted chocolate decoration.
• Using a large serrated knife, chop the ambrosia into bars (4 rows across, 4 down) for 16 pieces, or into whatever even sized bars you prefer.