Dessert - Marshmallow and rice bubble slice recipes
Author: Steve Palmo
Now that we the new school year is well and truly upon us, it's easy to start struggling with lunch box ideas. These three ingredient Rice Bubble Bars are the perfect lunchbox treat and also make a great afternoon school snack.
- Marshmallow and Chocolate Rice Bubble Slice
- Marshmallow Rice Bubble Bars
- Three Ingredient Rice Bubble Bars
- Rice Bubble Slice
- How do you make Rice Bubbles with marshmallows?
- How to make healthy rice bubble slices?
- How do you make sticky rice cakes with marshmallows and butter?
- Can you make Rice Bubbles with a Thermomix?
Marshmallow and Chocolate Rice Bubble Slice
Yields: 15 servings
Number of ingredients: 5
Number of ingredients: 5
Ingredients:
- 100g butter, roughly chopped
- 250g white marshmallows
- 4 cups rice bubbles (rice crispies or puffed rice)
- 125g milk chocolate, roughly chopped
- 130g candy coated chocolate sweets e.g. m&ms, smarties
How to cook:
- Combine the butter and marshmallows in a large saucepan and stir over a gentle heat until smooth.
- Add the rice bubbles to the pot and mix well.
- Spoon into a baking paper lined 28x18cm slice pan, quickly smoothing until level and then immediately scatter with chocolate and sweets. Gently press the chocolate into the slice.
- Leave to set at room temperature and then cut into pieces.
- Store in an airtight container.
Marshmallow Rice Crispy Squares
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Marshmallow Rice Bubble Bars
These sweet marshmallow Rice Bubble bars recipe take barely any time for kids to make, but taste delicious and the kitchen mess is minimal so everyone wins!
Provided by: https://mumspantry.com.au/author/lexi-klaebe/
Yields: 0 servings
Number of ingredients: 4
Provided by: https://mumspantry.com.au/author/lexi-klaebe/
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- https://mumspantry.com.au/ingredients/kelloggs-rice-bubbles/
- https://mumspantry.com.au/ingredients/marshmallows/
- https://mumspantry.com.au/ingredients/butter/
- https://mumspantry.com.au/ingredients/100s-and-1000s-to-decorate/
How to cook:
- 1. Prepare a 26cm x 17cm slice tin by lining the base and sides with baking paper.
- 2. In a medium sized saucepan over medium heat, melt the butter. Add the marshmallows and stir continuously until they melt and the butter blends in to the mix.
- 3. Add the Rice Bubbles to the marshmallow mixture and stir until well combined. (It will be SUPER sticky!)
- 4. Spoon the Rice Bubble mixture into the prepared slice tin. Flatten with a silicone spatula. Use a sheet of baking paper to cover the top and press firmly with your hand to flatten completely.
- 5. Once firmly pushed flat into the tin, sprinkle the surface with 100s and 1000s. Refrigerate until set. Slice into 16 bars.
- Keep refrigerated for best results. I've also had great success in freezing individual bars - be warned, kids WILL eat them straight out the freezer if they know they're there.
Three Ingredient Rice Bubble Bars
Now that we the new school year is well and truly upon us, it's easy to start struggling with lunch box ideas. These three ingredient Rice Bubble Bars are the perfect lunchbox treat and also make a great afternoon school snack.
Provided by: Lucy & Lauren
Total time: 135 minutes
Cook time: 120 minutes
Prep time: 15 minutes
Yields: 24 servings
Number of ingredients: 4
Provided by: Lucy & Lauren
Total time: 135 minutes
Cook time: 120 minutes
Prep time: 15 minutes
Yields: 24 servings
Number of ingredients: 4
Ingredients:
- 75 g of butter
- 200 g of white marshmallows
- 6 cups of rice bubbles
- 100 s & 1000s to decorate - optional
How to cook:
- To begin, line the base and sides of a slice tin with baking paper - making sure you leave the paper hanging over the edges.
- Place the marshmallows and butter into the thermomix bowl and cook for 1 minute on 80 degrees, speed 1 or until melted and combined. After approximately 30 seconds, use the spatula to scrape down the sides.
- Add the rice bubbles to the bowl and mix for 1 minute 20 seconds on speed 1 Reverse until mixture has combined.
- Pour the combined mixture into a slice tin and use a metal spoon to spread across the
- tin and push down.
- If decorating, sprinkle the 100s and 1000s over the top of the slice and place in the fridge for two hours or until set.
- Remove set slice from the fridge and cut into small squares.
Rice Bubble Slice
Remember this one? Such a favourite and perfect for kids parties.
Provided by: Libby Hakim
Total time: 135 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: Australian
Number of ingredients: 4
Provided by: Libby Hakim
Total time: 135 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: Australian
Number of ingredients: 4
Ingredients:
- 4 cups rice bubbles
- 75 grams butter, cubed
- 180 grams marshmallows
- sprinkles ((to decorate))
Nutrition:
- Calories: 64 kcal
- Carbohydrate: 10 g
- Protein: 1 g
- Fat: 3 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Cholesterol: 7 mg
- Sodium: 53 mg
- Fiber: 1 g
- Sugar: 5 g
- Unsaturated Fat: 2 g
- Serving Size: 1 serving
- Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
- Measure rice bubbles into a large mixing bowl.
- Melt butter and marshmallows over low heat until mixture is melted and smooth (with no marshmallow lumps - keep going if it still looks like the mixture pictured!).
- Pour butter and marshmallow mixture into rice bubbles and stir to combine.
- Pour mixture into slice tin. The mixture is too sticky to press into the tin with your hands so you'll need a piece of baking paper placed over the mixture first. Then press into tin using the back of a metal spoon. Remove top piece of paper, add some sprinkles to the top and place into fridge to set.
- Allow to set for at least a couple of hours before removing the slice from the tin and cutting into squares.
