Homemade LCM Bars
Chantelle Ellem published this recipe on fatmumslim.com.au. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Ms McJane on SeeMeCook
Chewy, sweet marshmallow-and-crispy-rice treats inspired by the classic Australian lunchbox snack. These no-bake bars are quick to assemble, budget-friendly, and finished with colorful sprinkles.
- Time
- 75 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 645 g before cooking, which is about 40 g per serving.
Steps
Line a lamington tin or baking tin with baking paper, leaving a little overhang to make the chilled slice easier to remove.
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.
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.
Transfer the mixture to the prepared tin. Press it firmly into the edges and level the surface with the back of a spoon.
Sprinkle the decorations over the surface and gently press them in if needed so they adhere.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 128
- Protein
- 1 g
- Carbs
- 28 g
- Fat
- 7 g
- Fiber
- 0 g
Where the calories come from
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