Rice Bubble Bars (LCM's)
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A great snack for children's lunch boxes. Coco Pops or mini M&Ms can also be added to the recipe for a change. Just exchange 1/4 to 1/2 cup of Rice Bubbles with the alternative.
4 cups Rice Bubbles(TM)
5 min › Cook:
1 hour › Ready in:
1 hour 5 min
Line a lamington/ swiss roll tray with baking paper.
Measure rice bubbles and place them in a large bowl. Set aside.
Melt marshmallows and butter in microwave on a low heat for 30 second bursts. Stir between each go, so it doesn't burn.
The mix should appear smooth and creamy. (The butter may appear separated from the marshmallows, but will combine once added to rice bubbles)
Pour the marshmallow and butter mix onto the rice bubbles. Mix well until the rice bubbles are coated.
Tip into lined tray and press down with the back of a metal spoon, smooth over so it is flat.
Cool in the fridge for an hour or until set then remove from the fridge, and lift out of tray. Remove paper.
Cut into approx 24 bars, or smaller for a more bite size pieces.
I found the mixture stuck to the back of the spoon when trying to firm it down, so I covered the top with another piece of baking paper and flattened it out that way....much easier!
- 27 Apr 2010
Altered ingredient amounts.
sprinkled with 100's & 1000's
- 12 Mar 2010
Put grease proof paper over top and pressed into tin - easy and no sticking. Great recipe :-)
- 10 Oct 2012
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