Ingredients
2½ cups Rice Bubbles
for Gluten-free, see notes
½ cup 100s and 1000s
1½ cups marshmallows
chopped
125g unsalted butter
melted
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 16cm x 26cm slice tray
- 1 bowl
- 1 heat proof bowl
- 1 microwave
- 1 metal spoon
Instructions
- Grease a 16cm x 26cm slice tray.
- Combine Rice Bubbles, 100s and 1000s and 1 cup of the marshmallows in a bowl.
- Melt remaining marshmallows in a heat proof bowl in the microwave on high for 15-20 seconds.
- Add melted marshmallows and melted butter to the Rice Bubble mixture.
- Stir well to combine.
- Transfer mixture into tray and press down with the back of a metal spoon.
- Refrigerate until set, then cut into 16 bars.
Notes
Tip
I prefer to keep these bars in the fridge as they are a bit crumbly at room temperature.
Tip
To make gluten free ensure you use gluten free rice puffs and gluten free marshmallows
Variation
Use Coco Pops for chocolate LCMs.
Variation
Drizzle with white or milk chocolate for an extra sugar hit.
Storage
Store in an air-tight container in the fridge.
