Butter and line a 33 x 23cm baking tray with baking parchment (our tray was 2cm deep). Melt the butter, toffees and marshmallows together in a medium pan over a low heat, stirring until smooth. Remove from the heat and stir in the cereal. Spoon into the tray, gently pressing into the corners. Leave to set for 1 hr.

Use the baking parchment to lift the set mixture onto a work surface. Use a 7.5cm star cutter to stamp out as many stars as you can (you should get about 11 in total). A small star cutter can be used to stamp out mini stars from the off-cuts. Any leftovers can be eaten or chilled to enjoy later.

Melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in 30-second bursts in the microwave. Dip one end of the sticks into the chocolate, then push into the body of the stars. Dip in the chocolate or drizzle it over, and scatter with sprinkles. Chill until set. If the sticks feel loose, use a little more chocolate to fix in place. Will keep in an airtight container in the fridge for a week.