{"id":1173,"date":"2020-04-05T08:56:41","date_gmt":"2020-04-05T08:56:41","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1173"},"modified":"2026-05-05T13:04:58","modified_gmt":"2026-05-05T05:04:58","slug":"crunchy-lcm-bars","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/04\/05\/crunchy-lcm-bars\/","title":{"rendered":"Crunchy Rice Bubble Bars"},"content":{"rendered":"

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Recipe updated 1st Nov, 2020.
I have tried a few times to make LCM Bars, but they always end up being a little disappointing as the rice bubbles go a bit soft. This time, I had a brainwave – crisp them up in the oven! And, it worked. I have the most crunchy little bars of deliciousness that I can’t stop eating!<\/p>\n

Because the marshmallow sinks to the base, I turn the slice out half way through baking, cut up and place each piece on a larger tray upside down to crisp up. I add the sprinkles at this stage. Not absolutely necessary, but a better looking piece of slice!<\/p>\n

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I used the Woolworths brand Rice Pops, they seem just the same as Kellogs Rice Bubbles and are made in New Zealand. I prefer to use Pascall’s marshmallows. You could use your own home made marshmallows here, (there’s a great recipe on Cookidoo) but may need to crisp in the oven a little longer due to the water content.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Crunchy LCM Bars<\/h2>\n
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Course: <\/span>Sweet Snack<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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