Sweet, creamy and crunchy Rice Bubble Marshmallow Slice is made using only 3 ingredients - rice bubbles (or rice krispies), marshmallows and butter - and takes just 5 minutes to prepare.
These homemade rice krispie treats taste just like LCM bars and are a great option for school lunch boxes or after school snacks!
If your kids love store-bought LCM bars, then they're going to adore these homemade rice bubble marshmallow bars!
A creamy no-bake rice bubble slice that takes just a few minutes to prepare.
Just like my homemade Coco Pop Bars and Healthy LCM Bars, this Rice Bubble Marshmallow Slice is always a family favourite, perfect for kids birthday parties and a popular option in school lunch boxes.
Table Of Contents
Why You're Going To Love This Recipe
What's not to love about a quick and easy homemade rice bubble marshmallow slice recipe!?
- 5 minutes prep time - it takes just 5 minutes to prepare this no-bake slice.
- 3 ingredients - made using just rice bubbles, butter and marshmallows!
- Thermomix or microwave versions - my rice bubble slice recipe can be made in the microwave or in a Thermomix. Alternatively, you can melt the butter and marshmallows in a saucepan on the stove-top over low heat.
- Great for school lunch boxes - the kids LOVE this recipe!!! It will stay deliciously crunchy in lunch boxes all day long too.
- Freezer-friendly - store the slice in the fridge for up to 1 week or freeze for up to 3 months. Defrost in the fridge (or place directly into lunchboxes).
What You Need
Rice Krispie bars are made using just 3 ingredients (plus optional sprinkles/100s and 1000s!).
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Marshmallows - use regular sized marshmallows (not jumbo or mini) like Pascall's brand. I like to use white marshmallows, however, you can use a combination of white and pink marshmallows if you prefer.
- Butter - you can use salted or unsalted butter in this recipe.
- Rice Bubbles - (also known as Rice Krispies) or any other brand of puffed rice. I recommend using Kellogg's brand as I find it gives the slice the crunchiest texture. Ensure you use a brand new unopened box of rice bubbles to avoid stale tasting slice!
- Sprinkles or 100s & 1000s - optional, for decoration.
Equipment Required
Rice Krispie treats can be made in the microwave or a Thermomix, or even on a stove-top.
- Baking tin - I recommend using an 18cm x 28cm (7 x 11 inches) rectangular baking tin lined with baking parchment paper.
- Microwave or Thermomix - for melting the butter and marshmallows.
- Large mixing bowl & spoon - for mixing.
Step By Step Instructions
Just 3 simple steps is all it takes to make these Kellogg's rice bubble marshmallow bars.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt
Place the marshmallows and butter in a microwave safe bowl.
Melt on 50% power for 2 minutes, stirring every 30 seconds.
Note: Keep a close eye on the marshmallows as they will melt quickly.
Stir the marshmallows and butter until smooth and creamy.
Note: Be careful as the mixture will be very HOT at this stage.
Step 2 - Mix
Place the rice bubbles into a large bowl.
Pour the melted marshmallow and butter mixture over the rice bubbles.
Mix until well combined.
Step 3 - Chill
Press the mixture very firmly into a prepared baking tin.
Add sprinkles or 100s and 1000s over the top (optional).
Chill in the fridge for a minimum of 2 hours.
Variations Of Rice Bubble Slice
Love a homemade rice bubble slice recipe?
Here's a few tasty variations on this classic favourite!
- Caramilk Rice Bubble Slice - everyone's favourite chocolate bar makes a yummy rice bubble slice.
- Mars Bar Rice Bubble Slice - just 10 minutes prep time is all it takes to make this classic favourite.
- Snickers Rice Bubble Slice - caramel, peanuts, chocolate and rice bubbles make a delicious 'Snickers' inspired slice.
- Peanut Butter Rice Bubble Slice - a yummy slice combining peanut butter, rice bubbles and topped with chocolate!
- Healthy Homemade LCM Bars - a healthier version of my rice krispie treats recipe using coconut oil and honey in place of marshmallows and butter.
Expert Tips
- Marshmallow size - use regular-sized marshmallows (like Pascall's brand) as they melt more easily than jumbo or mini marshmallows.
- Marshmallow colour - I like to use white marshmallows, however, you can use a combination of pink and white if you prefer. Note: if you use pink and white marshmallows, the slice will have a slight pink colour to it.
- Use a new box of Rice Bubbles - it's important to use a brand new (unopened) box of rice bubbles. Using rice bubbles that have been sitting opened in the pantry may not be as crispy and fresh and lead to a stale tasting rice bubble and marshmallow slice - no!!!!
- Brand of puffed rice - while you can use any brand (or home brand) puffed rice that you like, I find that the Kellogg's brand of rice bubbles gives the crunchiest and best tasting result.
- Press the mixture firmly into the tin - use the back of a spoon to press the mixture very firmly into the baking tin. This will ensure the slice stays together when cutting.
- Storing - store the rice bubbles slice in an airtight container for up to one week. Storing the marshmallow rice krispies in the fridge keeps them deliciously crunchy.
- Freeze - freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.
FAQ's
I recommend chilling the slice for at least two hours. Remove it from the fridge 20 minutes before cutting with a sharp serrated knife. You can cut the slice either on a chopping board or while it's still in the baking tin.
For a healthier version (without marshmallows or butter), I recommend using my Healthy LCM bars recipe.
Absolutely! Simply substitute the butter for a dairy-free alternative such as Nuttelex.
Related Recipes
Rice bubbles (or rice krispies) not only make a simple and tasty breakfast, they can also be used in SO many yummy baking recipes.
Here's a few of my most popular recipes using rice bubbles:
Rice Bubble Marshmallow Slice
Ingredients
- 200 g marshmallows see notes
- 75 g butter
- 165 g (5 cups) rice bubbles or any puffed rice
- 100s and 1000s/sprinkles to decorate, optional
Instructions
- Line the base and sides of an 18cm x 28cm (7 x 11 inches) rectangular slice with baking paper and set aside.
- Place the marshmallows and butter into a large microwave safe bowl. Melt in the microwave on 50% power for 2 minutes (or until just melted), stirring every 30 seconds. If using a Thermomix: Cook the marshmallows and butter for 4 minutes, 80 degrees, Speed 1 (scrape down the sides of the bowl after 2 minutes).
- Add the rice bubbles to the marshmallow mixture and stir until all of the rice bubbles have been coated in the marshmallows.If using a Thermomix: Add the rice bubbles to the bowl and mix for 1 minute 30 seconds, Speed 1, Reverse (using the spatula to help mix).
- Press the mixture into the prepared tin and sprinkle with 100s and 1000s.
- Chill in the fridge for a minimum of 2 hours.
Notes
- Marshmallow size - use regular-sized marshmallows (like Pascall's brand) as they melt easily than jumbo or mini marshmallows.
- Marshmallow colour - I like to use white marshmallows, however, you can use a combination of pink and white if you prefer. Note: if you use pink and white marshmallows, the slice will have a slight pink colour to it.
- Use a new box of Rice Bubbles - it's important to use a brand new (unopened) box of rice bubbles. Using rice bubbles that have been sitting opened in the pantry may not be as crispy and fresh and lead to a stale tasting rice bubble and marshmallow slice.
- Brand of puffed rice - while you can use any brand (or home brand) puffed rice that you like, I find that the Kellogg's brand of rice bubbles gives the crunchiest and best tasting result.
- Press the mixture firmly into the tin - use the back of a spoon to press the mixture very firmly into the baking tin. This will ensure the slice stays together when cutting.
- Storing - store the rice bubbles slice in an airtight container for up to one week. Storing the marshmallow rice krispies in the fridge keeps them deliciously crunchy.
- Freeze - freeze in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.
Wilson Deborah says
Absolutely love it
Jem says
Love this recipe! Made it several times and always a crowd pleaser.
Lucy says
Thank you so much!
Niah says
Opps found it thanks
Niah says
You never said how much butter you need to put into the slice
Niah says
Never mind i found it