LCM bars = pure lunchbox nostalgia. These Homemade LCM Bars are my lighter, homemade version - just 4 ingredients, naturally sweetened with honey, and no marshmallows or butter in sight!
They take minutes to make and are perfect for after-school snacks (or a sneaky fridge grab). If you're on a no-bake roll, try my healthy Coco Pop Bars or Peanut Butter Crunch Bars too.
A Quick Look At The Recipe
✅ Recipe Name: Homemade LCM Bars (Healthier Version)
🕒 Ready In: 5 minutes prep + chilling time
👪 Serves: 20 bars
🍽 Calories: 242 per large serve
🥣 Main Ingredients: Rice Bubbles, honey, coconut oil, sprinkles
📖 Dietary Info: dairy-free | nut-free | can be made gluten-free with certified GF puffed rice
⭐ Why You'll Love It: A lighter take on classic store-bought LCM bars - no marshmallows, no butter, just simple pantry ingredients mixed, pressed and chilled for crunchy, chewy lunchbox magic.
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Omg these taste amazing, I can't believe they are so easy!!
- Emma
These homemade LCM Bars skip the marshmallows and butter but keep all the crunch. Just honey, Rice Bubbles, coconut oil and sprinkles - mix, press, chill, done.
A healthier swap for store-bought LCMs and perfect alongside my Weetbix Slice or chewy homemade Muesli Bars for easy lunchbox wins.
Why You're Going To Love This Recipe
- Pantry Staples Only: Just a handful of simple ingredients - nothing fancy.
- No-Bake & Kid-Friendly: Mix, press, chill. Little helpers welcome.
- Healthier Than Store-Bought: No marshmallows, no butter, fewer nasties.
- Dairy-Free & Nut-Free: Lunchbox safe and allergy-friendly.
- After-School Hero: Best served cold straight from the fridge or freezer.
- Easy To Mix Up: Swap sprinkles for choc chips, dried fruit or seeds.
Jump to:
Bar Ingredients
- Rice Bubbles (puffed rice): Use fresh, crunchy cereal for the best texture (new box!!). If you need gluten-free, check the label - some brands contain malt.
- Honey: The natural sweetener and the glue that holds everything together. You can swap for maple syrup or rice malt syrup if needed.
- Coconut oil: Helps the bars set firm. Make sure it's fully melted in the microwave before mixing so it coats everything evenly.
Variations
- Fibre Boost: Stir through 2 tablespoon chia or hemp seeds for extra goodness (grown-ups will love this one).
- Fruit Swap: Skip the sprinkles and add dried cranberries, sultanas or sunflower seeds instead.
- Vegan Option: Use maple syrup or rice malt syrup instead of honey.
- Choc Crunch: Mix in mini dark choc chips (and flaked almonds if nuts are OK).
- School-Safe Version: Keep them nut-free and skip choc chips if needed - just stick with sprinkles or seeds.
- Classic Marshmallow Version: If your kids prefer the traditional buttery, marshmallow-style LCM... make my Rice Bubble Marshmallow Slice instead for that extra gooey, old-school treat.
How To Make Homemade LCM Bars
Skip the store-bought ones - these homemade LCM bars are crunchy, sweet, and so much fun to make.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Prep Your Tin: Line a 20cm square cake tin with baking paper - this makes lifting and cutting a breeze
- Mix the Good Stuff: In a large bowl, combine rice bubbles, honey, liquid coconut oil and sprinkles. Make sure every crisp rice bubble is well coated.
- Press Firmly: Spoon mixture into your lined tin, add extra sprinkles on top, and press right down - the firmer the pack, the less crumbly the bars.
- Chill and Serve: Pop in the fridge for at least 3 hours, or overnight if you can wait that long. Slice straight from the fridge with a sharp knife and enjoy chilled - or stash in the freezer for a cool treat.
Recipe Tips
- Press Like You Mean It: Use the bottom of a glass to really squash the mixture down. The firmer you press, the less crumbly your bars will be.
- Chill Before Cutting: Slice straight from the fridge with a sharp knife for neat bars.
- Store Cold: Keep in an airtight container in the fridge for up to 7 days.
- Serve: These are best straight from the fridge or freezer - leave them out too long and they'll soften and crumble.
- Freezer Friendly: Freeze for up to 1 month - perfect for batch prep.
- Lunchbox Trick: Pack them frozen in the morning. They'll be perfectly chewy by snack time.
Homemade LCM Bars FAQs
You probably didn't press them firmly enough (been there!). Really compact the mixture and chill until completely firm before slicing.
Yes! Swap the honey for maple syrup or rice malt syrup and you're good to go.
Yep - they're nut-free and dairy-free. Just pack them cold (or frozen) so they stay firm.
More Rice Bubble Recipes
Rice Bubbles are a pantry staple in our house! Here's some fun ways to use them in kid-friendly recipes:
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Homemade LCM Bars
Ingredients
- 120 g (4 cups) rice bubbles (or any puffed rice)
- 170 g (½ cup) honey
- 70 g (⅓ cup) coconut oil liquid
- sprinkles or 100s and 1000s
Instructions
Conventional Method
- Grease and line a 20cm x 20cm square cake tin with baking paper.
- Place the rice bubbles, honey, coconut oil and sprinkles into a bowl and mix together really well (the rice bubbles should all be coated with the honey and coconut oil).
- Spoon the mixture into the prepared tin and press down firmly (see notes). Add extra sprinkles.
- Place into the fridge for 2-3 hours or overnight. Cut into slices straight from the fridge (with the slice still in the tin). Store in the fridge for up to 7 days (or freeze for up to 1 month). Serve straight from the fridge (see notes).
Thermomix Method
- Grease and line a 20cm x 20cm square cake tin with baking paper.
- Place the rice bubbles, honey, coconut oil and sprinkles into the Thermomix bowl and mix on REVERSE Speed Soft - Speed 1 using the spatula to help mix. Continue mixing until the rice bubbles are all coated with the honey and coconut oil.
- Spoon the mixture into the prepared tin and press down firmly (see notes). Add extra sprinkles.
- Place into the fridge for 2-3 hours or overnight. Cut into slices straight from the fridge (with the slice still in the tin). Store in the fridge for up to 7 days (or freeze for up to 1 month). Serve straight from the fridge (see notes).
Notes
- Firm Pressing is the Key: Use a second tin or the bottom of a glass to REALLY compact the mixture. It's important that the mixture is pressed down very firmly so that it doesn't crumble when sliced.
- Storage: Keep in an airtight container in the fridge for up to 7 days.
- Freezing: Freeze up to 1 month - perfect for batch-making.
- Serving: These bars are best served chilled - warm they can become crumbly when the honey and coconut oil soften.
- Lunchbox Note: If you're sending them to school, keep them frozen until morning, or pack with an ice pack - they'll defrost just in time for morning tea break. Or save them for a favourite after-school snack!
Ashley Steele says
The taste is nice however these are crumbling as soon as I try to slice them up into bars. What can I do to fix it?
Lucy says
Hi Ashley, make sure they're cut straight from the fridge and using a very sharp serrated knife 🙂
Kristina says
Hi Lucy🌻
Am I able to use choc chip instead of 100 and 1000?
Lucy says
Sure!
Cloe says
Is it 247calories per serve ?
Lucy says
per large serve