Rice Bubbles to antipodeans are Rice Krispies everywhere else in the world, but they form the basis of a much-loved treat in this country. They are also extremely expensive to buy a box of the pre-made bars, when with just a few key ingredients you can make your own. Even better, the children can easily make them as well.
I have given the classic base recipe here, which is enough for 8 bars of the same size as the shop-bought ones. There is also a recipe I have for a butterscotch version, involving not marshmallows but peanut butter, which will be posted another day.
Makes 8 – 10
125g butter; 1 cup (80g) marshmallows; 4 cups (100g) rice bubbles (rice krispies); 2/3 cup choc chips OR sultanas or a combination of both; 50g dark chocolate buttons for topping
Line a square 25cm x 25cm cake tin with baking paper.
Melt butter and marshmallows together in a large bowl in microwave for 1 minute on HIGH. Using a balloon whisk, stir the melted butter mixture vigorously to blend the two together.
Add rice bubbles and stir well to completely combine. Add the choc chips and stir just long enough to incorporate them through the rice bubbles but not so that they start to melt.
Spoon the mixture into the prepared cake tin and press down firmly with the back of a wooden spoon. Refrigerate for at least one hour – two is better – until completely set.
Melt the remaining dark chocolate in the microwave until completely smooth. Using a teaspoon, drizzle the melted chocolate over the top of the rice bubble mixture and chill in fridge for a further 30 minutes before slicing into eight to ten evenly sized bars.
You can then wrap up each individual bar tightly in foil and freeze them, or store them in an airtight container in the fridge for up to a week.
$4.00 for eight bars