Step by step method

1. 1. Line a 20cm square tin with baking paper.
2. 2. Place the Stork White Margarine and marshmallows in a saucepan. Stir continuously over a low heat until melted, ensuring the mixture does not bubble or brown. Once melted, remove from the heat and stir in the vanilla essence.
3. 3. Add the Rice Krispies to the saucepan and mix well to coat them in the marshmallow mixture. Stir in the speckled eggs.
4. 4. Working quickly, transfer the mixture into the prepared tin and press down firmly into an even layer. Cover and refrigerate for 30 minutes, or until set.
5. 5. Remove from the tin and cut into squares. Store in an airtight container.