Ingredients
Method
- Line a square baking tin (approx. 20cm x 20cm / 8x8 inch) with baking paper, leaving some overhang for easy removal.
- In a large saucepan, melt the butter over low heat.
- Add the marshmallows and stir continuously until completely melted and smooth.
- Remove from heat and quickly stir in the Rice Bubbles until fully coated.
- Pour the mixture into the prepared tin.
- Press down firmly using a spatula or lightly greased baking paper to create an even layer.
- Allow to set at room temperature for about 1-2 hours, or until firm.
- Once set, lift out of the tin and cut into squares or slices.
Notes
- Work quickly once the marshmallow mixture is melted, as it starts to set fast. Have your Rice Bubbles measured and ready before you begin.
- Lightly greasing your spatula or baking paper helps prevent the mixture from sticking when pressing it into the tin.
- Don’t press the mixture too firmly or the squares can turn dense instead of soft and chewy.
- For extra gooey squares, slightly reduce the pressing and keep the mixture a little thicker in the tin.
- Let the slice set fully at room temperature for best texture - avoid the fridge if possible, as it can make them hard and brittle.
- Use fresh marshmallows for the best melt and chew. Older marshmallows don’t melt as smoothly.
- Cut with a lightly oiled or hot knife for cleaner slices.
- Store in an airtight container to keep them soft and fresh.