7 September, 2015
Rice Puff Bars
Rice Puff Bars
Makes: approximately 16 bars
Ingredients:
- 6 cups rice bubbles
- 1/2 cup 100’s & 1000’s or rainbow sprinkles
- 250g packet marshmallows
- 135g unsalted butter
Method:
- Grease a brownie tin and set aside
- Chop 1 cup marshmallows and combine in a bowl with Rice Bubbles and 100s and 1000s
- Melt the butter in the microwave making sure it is completely melted and set aside
- Melt remaining marshmallows in a heat-proof bowl in the microwave (on high for 15-20 seconds)
- Pour the melted butter and melted marshmallows into the Rice Bubble mixture and stir well to combine.
- Transfer mixture into tray and press down with the back of a metal spoon
- Refrigerate until set, then cut into 16 bars or the size you desire.
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 7 days
- This recipe is not freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.