Lcm's
It really doesn’t get any easier than this, three ingredients and twenty minutes will see you with at least 10 bars or 30 squares to share amongst your family and friends for a treat, birthday party or pop in the school lunchbox.
And there’s NO baking!
It’s up to you how fancy you get – if you are avoiding colourings, use the white marshmallows, or if you like a bit of colour, try coloured ones! I have used sprinkles to decorate, but you could also use choc-chips or even sultanas for those school treats!
Full step by step photos with the recipe can be found here at Frills in the Hills.
Ingredients
- 50g butter
- 175g packet marshmallows (I used pascal berry swirls, the smell is a bit much whilst it's cooking but it tastes nice as a final result)
- 4 1/2 cups rice bubbles
- sprinkles or mini chocolate chips (optional)
Method
- Grease a slice tray with canola oil and fill a bowl with the rice bubbles.
- In a saucepan over low heat melt the butter and marshmallows together.
- Mix the marshmallow mix into the rice bubbles, work quickly and spread throughout the rice bubbles.
- Pour into the slice tray and sprinkle with your desired topping. Press down (I did it with piece of baking paper to avoid any colours transferring or sprinkles sticking to my fingers).
- Leave to set on the bench for about 10-15 minutes, and then slice.
- Store in an airtight container in the pantry (not fridge – it will become slimy if you do!) for 3-4 days.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the hills.
