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:
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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.
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