No bake raspberry rice rectangles
- 280g raspberry and vanilla marshmallows
- 75g butter or margarine
- 4 1/2 cups rice bubbles
- 1 cup rolled oats
- 1/2 cup dessicated or shredded coconut
- 1 cup dried raspberries (you can get these from fruit markets/deli or healthfood shops)
In a saucepan, melt the butter and marshmallows together over medium heat. Stir and take off the heat once melted.
In a large mixing bowl, combine the remaining dry ingredients.
Prepare a baking dish with aluminum foil, ensuring all sides are covered with some overhang to fold over the top.
Stir in the marshmallow and butter mix into the dry ingredients and stir quickly to combine (it gets a little sticky so be nearby a sink to wash your hands if necessary. Working with wet hands does help!).
Press the mixture into the baking dish, make sure it’s compacted by pushing down into the corners with wet hands.
Cover the top of the baking dish with the overhang of the aluminium foil lining or extra foil and transfer to the refrigerator for 2 hours.
Take out of fridge and lift out by the aluminum foil.
Peel off the aluminium foil and cut into rectangles with a bread knife (this ensures a cleaner cut).
Store in an airtight container away from direct light for 3-4 days.
- Great as a nut-free lunchbox treat!
- The rectangles can be stacked to make a wall for a humpty dumpty or a tower with flags for a party cake and a great alternative for people with gluten allergies.
- Shape into Patty Pans if you wish for an alternative to cup cakes.
- Mould into Easter egg moulds for chocolate free Easter eggs.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand