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30 June 2011

Rice Bubble Bars

These were so easy to make. They are a yummier and cheaper version of LCM's.

  • 125g butter
  • 1x 250g packet marshmallows
  • 4 cups of rice bubbles
  • 1 tsp vanilla essence
  • Melted white chocolate or rainbow choc chips to decorate.
The cheap brands work really well in this recipe!

  1. Line a slice tray with baking paper
  2. Melt marshmallows with the butter in a saucepan until creamy
  3. Put rice bubbles in a mixing bowl
  4. Add vanilla to marshmallow mixture and quickly mix into the rice bubbles
  5. Pour into slice tray and press firmly. (Spray the back of a spoon with oil to help press it down, its very sticky!!)
  6. Pour on rainbow choc chips
  7. Refrigerate until set
  8. Slice into bars
If you are drizzling with melted chocolate, do this after it has set.

Happy eating!! xxxxx

06 June 2011

Bubble Mallow Slice

This recipe is time consuming but well worth it! You can tint your marshmallow any colour but i just love pink too much, these would be perfect for a princess party!

  • 180g white chocolate
  • 2 1/2 cups rice bubbles
  • 1 tbsp gelatine
  • 1 cup caster sugar
  • 1 tsp vanilla
  • Pink food colouring (or any colour)
  • 2 tbsp hundreds and thousands
  1. Line a 3cm deep, 16cm x 25cm slab pan with baking paper.
  2. Melt chocolate in microwave. Stir in rice bubbles.
  3. Press into slab pan and refrigerate 15 mins or until set.
  4. Using a fork, combine gelatine and 1/4 cup cold water in a microwave safe jug. Microwave, uncovered for 30 seconds. Stir with fork and cool for 5 mins.
  5. Using an electric mixer, beat sugar and 1/3 cup water on high speed for 5 minutes.
  6. While beating on high speed, pour cooled gelatine mixture in a thin steady stream. Beat 10 mins until very thick.
  7. Add vanilla and food colouring and beat 1 minute until combined
  8. Spoon marshmallow over rice bubble base. Smooth top. Sprinkle with hundreds and thousands.
  9. Refrigerate 2 hours until set. Cut into squares to serve.

Brownies With Marshmallow Topping

This brownie tasted amazing! The outside was chewy from the marshmallow and inside was gooey and warm, when it cooled down, the gooey middle bit set like a creamy centre inside a chewy brownie case..... Delightful!

  • 250g butter
  • 125g chocolate
  • 2 cups caster sugar
  • 1 tsp vanilla
  • 4 eggs
  • 1 cup plain flour
  • 1/4 cup cocoa
  • 50g mini marshmallows
  • 1/2 cup choc chips (I used chopped up chocolate.)

  1. Preheat oven 180c
  2. Lightly grease a 22cm square shallow cake dish
  3. Melt butter and chocolate in saucepan over low heat, stirring with a wooden spoon
  4. Remove from heat, allow to cool for 2 minutes
  5. Stir in sugar
  6. Beat in eggs, one at a time
  7. Stir in vanilla
  8. Sift in flour and cocoa and blend well
  9. Stir in choc chips and marshmallows
  10. Bake for approx 45 mins.
  11. Allow to cool completely in pan before cutting
The marshmallows will rise to the top giving a crunchy topping. Dark or milk chocolate can be used. Coconut or nuts can be added if desired.