Line a 20cm square tin with grease proof paper and set aside
Melt the butter in a saucepan on a medium heat.
Add the marshmallows to the pan & stir until all melted and remove from the heat.
Add the popcorn, rice puffs & 5g of freeze dried strawberries and quickly mix until everything is covered in marshmallow.
Pour the mixture into your lined tray & press down with the back of a spoon so it fills the tray evenly. Leave it for 10 mins to set slightly
Melt the white chocolate and leave to cool slightly. Then using a piping bag or spoon drizzle the chocolate on top.
Sprinkle your crushed meringue & remaining freeze dried strawberries on top of the chocolate. Lightly push them into the chocolate drizzle so they stick.
Cover & leave to set for at least 2 hours (longer if it’s a warm day). Once set, remove from the tray and cut into 16 equal pieces