Rice Bubble Slice Recipe

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5 from 4 votes

Marshmallow Rice Bubble Slice is a favourite – perfect for lunch boxes, kids parties and more!

Prep Time15

Setting time2

Total Time2 15

Course: Dessert

Cuisine: Australian

Servings: squares

Calories: 64kcal

Author: Libby Hakim

Ingredients

4 cups rice bubbles
75 grams butter, cubed
180 grams marshmallows (white/vanilla marshmallows)
sprinkles (to decorate)

Instructions

Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
Measure rice bubbles into a large mixing bowl.
Melt butter and marshmallows over low heat until mixture is melted and smooth. Keep stirring until there are no marshmallow lumps but take care not to burn the mixture.
Pour butter and marshmallow mixture over rice bubbles and stir to combine.
Pour mixture into slice tin. The mixture is initially too sticky to press into the tin with your hands so you'll need a piece of baking paper placed over the mixture first. Press down with hands and then using the back of a metal spoon. Remove top piece of paper, use metal spoon again to even out slice and then add some sprinkles to the top and place into fridge to set.
Allow to set for at least a couple of hours before removing the slice from the tin and cutting into squares.

Video

Notes

Storing: Stored in an airtight container in the fridge, it should last for up to 5 days.

Freezing: Wrap and freeze in an airtight container for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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