Method

1. Line a 18cm x 28cm tin with non-stick baking paper. Combine the rice bubbles, skim milk powder, coconut, cherries, Equal and sultanas in a bowl.
2. Put the marshmallows and margarine into a small pan, cook over low heat, stirring until the butter and marshmallows melt completely.
3. Pour marshmallow mixture onto the dry ingredients and mix well to combine.
4. Spoon mixture into prepared time, and refrigerate for 4 hours or until firm. Cut into squares and serve.