Rice Bubbles & Marshmallow Slice

Name: How to cook Rice Bubbles & Marshmallow Slice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20cm Square Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Rice Bubbles & Marshmallow Slice

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.

Ingredient

Food ration :

20cm Square Cake Tin

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

Cooking instructions

* Step 1

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

* Step 2

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

* Step 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.

* Step 4

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

* Step 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.

* Step 6

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

* Step 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.