Rice Bubble Slice

4 from 4 votes

You will love this gorgeous Rice Bubble slice! These chewy, crispy squares are the perfect balance of rice cereal, marshmallows and butter. It’s the easiest no-bake slice that comes together in minutes with only 4 ingredients and is always a favourite with kids (and kids at heart!).

Prep Time5

Cook Time5

Setting Time1

Total Time1 10

Course: Dessert, Snack

Cuisine: Australian

Servings:

Calories: 196kcal

Author: Andrea Geddes

Ingredients

150 grams Rice Bubbles 5 cups
70 grams butter cut into cubes
400 grams white marshmallows
1 teaspoon vanilla extract or paste

Optional (to decorate)

sprinkles or use chocolate bits, mini M&Ms or a drizzle of melted chocolate.

Instructions

Grease and line a 20cm x 20cm square baking tin with baking paper. Leave the edges slightly overhanging, to help remove the slice later. Set aside.
Slowly melt the butter, marshmallows and vanilla together in a large pot over very low heat until melted and mostly smooth (around 3-5 minutes). Stir continually, to prevent the mixture catching on the bottom of the pan.
Remove from the heat and add the Rice Bubbles to the pot. Stir to combine.
Transfer the Rice Bubble mixture to the prepared tin and use the back of a silicone spatula to gently press the mixture into the tin. Smooth the top. An extra piece of baking paper can be used to help smooth the top without the mixture sticking to everything.
If using sprinkles, add them to the top of the slice.
Place the slice into the refrigerator for at least an hour, until set.
Remove the set slice from the tin and slice into squares of desired size.

Video

Notes

Also known as Rice Krispies, Rice Bubbles are a cereal made from puffed white rice. While Rice Bubbles are not gluten-free, similar gluten-free versions can be found in supermarkets and health food stores if you require gluten-free rice bubble slice. Use a brand-new box of Rice Bubbles, for maximum freshness.
Measure the ingredients for best results. Use kitchen scales, where possible, for accuracy. The perfect slice requires the right ratio of butter, marshmallows and rice cereal. Too much or too little can affect the texture and structure of the slice.
Avoid overcooking the marshmallow mixture, or it can harden.
Line the slice tin and leave the sides overhanging, for easy removal of the slice.
Use a layer of baking paper on top of the slice while you press it into the tin. This prevents the mixture from sticking to everything as it is shaped. Alternatively, spray a silicone spatula with a little oil spray and use it to gently flatten the slice.
Don’t press the mixture too firmly into the tin. While flattening into the tin helps to form perfect squares, pressing too hard will make them hard and will crush the Rice Bubbles.
Customise the toppings to suit. Decorate with some coloured sprinkles, mini M&Ms, Smarties or a drizzle of milk or white chocolate.
Storage; This slice will keep for 5 days, in an airtight container in the fridge.
Freezing; These treats are freezer-friendly. Allow them to cool and set completely before slicing and transferring to a freezer-safe container. Separate any layers with baking paper to prevent the slices from sticking together and freeze for up to 3 months. The slices will thaw at room temperature in around 20-30 minutes when you are ready to eat them.
Please note that the nutrition information is based on the slice being cut into 12 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition