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.
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!
For another super fun baking treat, why not try my Fairy Bread Cookies? Buttery soft vanilla cookies topped with a simple icing and hundreds and thousands. Or, for a Christmas spin on this slice, be sure to check out my White Christmas Marshmallow Rice Bubble Slice?
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Ingredient notes:
- 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.
Step by step 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.
Recipe FAQs:
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.
If it's too sticky when pressing it into the pan, you can also lightly grease your spatula or hands to help.
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.
Related Recipes:
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Marshmallow Rice Bubble Slice
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: 1Amount 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
Kathlene Smith says
A massive hit for school lunches (and the hubby). Simple,easy and tasty. Way way cheaper and nicer than the store bought ones.
VJ cooks says
Awesome, thanks for the feedback Kathleen 🙂
Pare says
Omgoodness these are sooo good! It’s addictive actually. I usually do a lot of baking & my sister recommended this recipe as snacks for kids. The fact that its so easy to make with only a few ingredients while also tasting so good, Ive made these so many times. Suppose to be for kids but I cant help myself. Ive always loved the white lcmz with choc chips on top so I use white marshmallows only with choc chips on top & its so good! Thanks Vj! God bless ❤️
VJ cooks says
Oh yum, that sounds amazing. Thanks for the feedback, Pare.
Kristin says
These were so so so good and so easy. Now going to be my “bring a plate” go to. Thank you!
VJ cooks says
Awesome! Thanks for the feedback, Kristin 🙂