Salted caramel marshmallow bubble bars

The perfect indulgence at Easter – or any time of the year – these sweet, sticky, bite-sized treats are for sugar fans young and old. Whip them up in just 15 minutes, then allow to set before digging in!

By Jo Wilcox
  • 15 mins preparation plus setting
  • Makes 20 small bars
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  • 5 cups puffed rice or coarsely chopped plain popcorn
  • 200 g white chocolate
  • 100 g butter
  • 1/4 cup golden syrup
  • Pinch sea salt
  • 1 cup marshmallows
  • Sprinkles, if desired


  • 1
    Place puffed rice in a large bowl. Melt chocolate, butter and golden syrup in a small saucepan until smooth, then bring to the boil and simmer for 2-3 minutes until golden. Remove from heat, add a pinch of salt and stir in marshmallows.
  • 2
    Pour mixture over puffed rice and stir in quickly to blend together. Tip into an 18cm x 27cm paper-lined slice tin and press down until evenly spread. Sprinkle with sprinkles if desired.
  • 3
    Allow to set for about 2 hours before cutting. Store in an airtight container.