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!
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!
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.
- 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
- Preheat oven to 100 – 120ºC, depending on your oven.
- Line a slice tin with baking paper
- Place rice bubbles into a large bowl.
- Weigh marshmallows, butter and vanilla paste into Thermomix bowl.
- Melt 5 min/90 degrees/Speed 2.
- Pour the mixture over the rice bubbles and use the spatula to gently incorporate.
- 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!
- Top with hundreds and thousands or mini M&Ms.
- Bake for 20 minutes and turn out on to a board. Cut into slices and place on a larger tray lined with baking paper.
- Bake a further 20 minutes.
- Or, just bake for 40 minutes without turning out.
- Remove from tray and decorate with melted chocolate if liked.
- Allow to cool completely before storing in a sealed container.
- No need to refrigerate.
