Marshmallow Rice Bubble Slice

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A chewy, delicious slice made from melted butter and marshmallows combined with rice bubbles, pushed into a tin then topped with sprinkles. A twist on the kiwi classic.

A close up of a selection of stacked marshmellow slice on a white platter.

One of the most popular slices on my website continues to be Rice Bubble Slice. The nostalgic, childhood slice that dominated kids' birthday parties as well as being a great option for a last minute "bring a plate" scenario.

This recipe for Marshmallow Rice Bubble Slice is very similar to the original except it uses marshmallows in place of golden syrup and brown sugar. Kids love the fun colour of the slice and the toppings can be customised to whatever you have to hand at home - or leave it plain!

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Marshmallow Rice Bubble Slice

Ingredient notes:

The ingredeints to make Marshmellow rice bubble slice on a wooden bench top

Rice bubbles: Any brand of this type of cereal will work. They are sometimes called rice pops, ricies, or rice bubbles depending on which brand you buy. Gluten free rice bubbles could also be used.
Marshmallows: I used a bag of mixed marshmallows as I like the pink colour of the slice! You could use all white marshmallows if you wanted to achieve a white colour.
Butter: I often use salted butter in my recipes because I like the contrast it offers. Feel free to use unsalted butter if you prefer.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Sliced marshmellow slice served on a white retangle platter. Two pieces of slice have been plated onto a small side plate.

Step by step instructions:

Line a 17 x 27cm baking tray with baking paper and set aside.

Cubed butter melting in a medium sized pot

Melted butter and marshmellows in a small pot

Place the butter in a large saucepan over a low heat and melt. Add the marshmallows to the melted butter. Mix until completely melted and combined.

Melted marshmellow and better in a medium size pot

Add the vanilla, stir to combine then remove from the heat. Add the rice bubbles to the saucepan and work quickly to mix everything together.

Rice bubbles being added to melted butter and marshmellows in a medium sized pot

Melted butter, marshmellows and rice bubbles all combined together in a medium pot

Tip the mixture into the lined baking tray. Spread it out to the edges and push down with the back of a dessert spoon.

The combined marshmellow slice mixture being spred into a lined baking tray on a wooden bench top

Marshmellow slice pushed into a lined baking tin on a wooden bench top

Scatter the sprinkles over the top then place in the fridge to chill for 2 hours or overnight.

Marshmellow slice pushed into a lined baking tin on a wooden bench. Sprinkles have been scattered over the top.

Sliced pieces of marshmallow rice bubble slice on brown parchment paper.

Slice into squares then place in an airtight container.

A close up of two slices of marshmellow slice on a small plate.

Recipe FAQs:

Can I add mix-ins or toppings?

Absolutely! You can fold in chocolate chips, peanut butter, or dried fruit when mixing the rice bubbles and marshmallows. You can also sprinkle the top with additional toppings before it sets.

What should I do if my slice is too sticky?

If it’s too sticky when pressing it into the pan, you can also lightly grease your spatula or hands to help.

Could I make this slice gluten free?

Absolutely. Use gluten free rice bubbles and check that the marshmallows and any other added ingredients are gluten free.

Storage:

Store the slice in an airtight container at room temperature for up to a week. For longer storage, you can keep it in the refrigerator or freeze it.

Top tips:

Any type of marshmallows will work in this recipe. You can use mini marshmallows, regular-sized marshmallows, or even flavoured marshmallows. Just adjust the melting time as needed.

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Marshmallow Rice Bubble Slice

Yield: Makes 16 slices

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

A chewy, delicious slice made from melted butter and marshmallows combined with rice bubbles, pushed into a tin then topped with sprinkles.

Ingredients

80g butter
180g marshmallows
1 tsp vanilla essence
4 cups rice bubbles

Topping

Sprinkles

Instructions

Line a 17 x 27cm baking tray with baking paper and set aside.
Place the butter in a large saucepan over a low heat and melt.
Add the marshmallows to the melted butter. Mix until completely melted and combined.
Add the vanilla, stir to combine then remove from the heat.
Add the rice bubbles to the saucepan and work quickly to mix everything together.
Tip the mixture into the lined baking tray. Spread it out to the edges and push down with the back of a dessert spoon.
Scatter the sprinkles over the top then place in the fridge to chill for 2 hours or overnight.
Slice into squares then place in an airtight container.

Notes

Other toppings to use could include chocolate chips or mini M&Ms.
You could leave the topping plain if you prefer.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 42mgCarbohydrates: 20gFiber: 0gSugar: 7gProtein: 1g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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