Marshmallow rice bubble slice

  • 10 mins cooking
  • Makes 40 Item
  • Print


Marshmallow rice bubble slice
  • 250 gram vanilla and raspberry marshmallows
  • 90 gram unsalted butter, coarsely chopped
  • 4 cup (140g) rice bubbles
  • 155 gram rainbow chocolate chips


Marshmallow rice bubble slice
  • 1
    Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Combine marshmallows and butter in medium saucepan. Stir over medium heat until smooth.
  • 3
    Place rice bubbles and half the rainbow chocolate chips in a large bowl. Add marshmallow mixture, mix well. Using wet hand, press mixture firmly into pan, then sprinkle with remaining rainbow chocolate chips. Refrigerate 2 hours or until firm before cutting.