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Marshmallow bubble bars

  • 2:15 Prep
  • 0:01 Cook
  • Makes 20


  • 5 cups Rice Bubbles
  • 2 cups (200g) vanilla marshmallows (see notes)
  • 100g butter, chopped
  • 50g white chocolate, melted
  • 2 tablespoons rainbow choc chips (see notes)


  • 16cm x 26cm (base) slice pan


  • 1
    Grease a 16cm x 26cm (base) slice pan. Line with baking paper, extending paper 2cm above edges on all sides.
  • 2
    Place Rice Bubbles in a large bowl. Place marshmallows and butter in a large microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring every 30 seconds or until mixture is smooth. Add to Rice Bubbles. Stir to coat well.
  • 3
    Press mixture firmly and evenly into prepared pan. Drizzle with white chocolate. Sprinkle with rainbow choc chips. Refrigerate for 2 hours or until set.
  • 4
    Cut into 20 bars. Wrap each bar in plastic wrap. Refrigerate until required.

Source: taste.com.au


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