Crunchy LCM Bars
Author: 
Recipe type: Sweet Snack
 
Ingredients
  • 200g (5 cups) rice bubbles
  • 200g pink and white marshmallows
  • 100g butter
  • 1 tsp vanilla paste
  • Hundred and thousands, mini M&Ms or melted white chocolate to decorate
Method
  1. Preheat oven to 100 – 120ºC, depending on your oven.
  2. Line a slice tin with baking paper
  3. Place rice bubbles into a large bowl.
  4. Weigh marshmallows, butter and vanilla paste into Thermomix bowl.
  5. Melt 5 min/90 degrees/Speed 2.
  6. Pour the mixture over the rice bubbles and use the spatula to gently incorporate.
  7. Scrape mixture into prepared tray. Place a piece of baking paper over the top and press mixture down by tapping with oiled fingers of one hand. Don't press down as it's stick!
  8. Top with hundreds and thousands or mini M&Ms.
  9. Bake for 20 minutes and turn out on to a board. Cut into slices and place on a larger tray lined with baking paper.
  10. Bake a further 20 minutes.
  11. Or, just bake for 40 minutes without turning out.
  12. Remove from tray and decorate with melted chocolate if liked.
  13. Allow to cool completely before storing in a sealed container.
  14. No need to refrigerate.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2020/04/05/crunchy-lcm-bars/