Rice Bubbles & Marshmallow Slice

Name: Rice Bubbles & Marshmallow Slice
Yield: 20cm Square Cake Tin
Cuisine: British
Ingredients: 30 g Butter; 1 pinch Salt; 150 g Marshmallows *130g for crispy texture; 1/2 teaspoon Vanilla Extract *optional; 3 cups (110 g) Rice Bubbles *1 cup Rice Bubbles weighs 37g

Hiroko Liston @hirokoliston

Melbourne, Australia

When my children were young, a box of Rice Bubbles was an essential item in our pantry. Young children love Rice Bubbles, don’t they? I sometimes packed their lunch boxes with Rice Bubble Bar for snack. I wish if I knew this North American recipe, so that I could make it with my children. You only need three main ingredients.

Hiroko Liston @hirokoliston

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Ingredients

20cm Square Cake Tin

30 gButter
1 pinchSalt
150 gMarshmallows *130g for crispy texture
1/2 teaspoonVanilla Extract *optional
3 cups (110 g)Rice Bubbles *1 cup Rice Bubbles weighs 37g

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Steps

1

Line a 20cm square cake tin (OR a square or rectangle tin in a similar size) with baking paper.
2

Cut Marshmallows into smaller size pieces if you use large ones such as Jumbo Marshmallows.
3

Melt Butter in a frying pan, non-stick preferred, OR large saucepan over LOW heat, add a pinch Salt and Marshmallows, and use a heat-proof spatula to stir until all Marshmallows are melted. *Note: Occasionally remove from heat as it is easy to burn. Keep stirring until mixture is smooth.
4

Add Rice Bubbles and combine well. It would be very sticky and gooey. Transfer to the prepared tin.
5

Now you need a wet large spoon. Wet the spoon with water and spread the mixture evenly, occasionally wet the spoon with water, and press down the mixture.
6

Cool until firmly set. I recommend to cool it in the fridge. When it is firm, cut into squares or bars.
7

Note: Replace 1 cup Rice Bubbles with broken Sweet Biscuits, chopped Nuts OR Dried Fruit, etc. The photo below is made with Chocolate Biscuits (Oreo without cream) and Almonds.