Homemade LCM Bars

Ingredients

• 250 g Marshmallows (Use a mix of pink and white, if desired)
• 125 g Butter
• 270 g Rice Bubbles (Crispy rice cereal)
• Sprinkles (For decorating; use as much as desired)

Steps

1. 1

   Line a lamington tin or baking tin with baking paper, leaving a little overhang to make the chilled slice easier to remove.

2. 2

   Place the marshmallows and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly after each burst, until melted and smooth; this usually takes 2–3 bursts. Alternatively, melt them together in a saucepan over low heat, stirring until combined.

3. 3

   Place the rice bubbles in a large bowl. Add the melted marshmallow mixture and stir until the cereal is evenly coated. The mixture will be sticky and messy, which is normal.

4. 4

   Transfer the mixture to the prepared tin. Press it firmly into the edges and level the surface with the back of a spoon.

5. 5

   Sprinkle the decorations over the surface and gently press them in if needed so they adhere.

6. 6

   Refrigerate for 1–2 hours, until firm enough to cut. Remove the slab from the tin using the baking-paper overhang and cut into squares.

7. 7

   Store the bars in an airtight container.

Notes

The recipe gives a 1–2 hour refrigeration time. Keep the bars airtight after cutting to preserve their chewy texture.

Nutrition per serving

• dessert
• snack
• no-bake
• no-cook
• kid-friendly
• lunchbox
• vegetarian