Grease and line a 20 cm baking tin with baking paper.

In a saucepan, melt the butter, marshmallows and chocolate over a medium heat until the mixture is fully melted and combined.

Stir the mix into the rice snaps, and mix until they are completely coated.

Pour the covered rice snaps into the baking tin and press down firmly.

Melt the milk chocolate in a heatproof bowl over a pan of simmering water, once melted pour over the crispies and spread all over.

Next, in a clean bowl, melt the white chocolate. Once melted, add the orange food colouring and mix until you have a nice bright colour.

Drizzle the orange chocolate over the crispy cakes.

Decorate with any halloween style decoration.

Place in the fridge for at least 30 minutes to set.

Cut into 16 squares and serve.