Rice Bubble Slice is an easy three ingredient recipe that'll take you back, back, back... right back to a kids birthday party in the 1980s.
This no bake Rice Bubble Slice is one of those retro recipes that should never be allowed to fade away into home cooking oblivion. It only takes 15 minutes to put together and is ALWAYS popular! Pop a slice into the lunchboxes, take a plate of it to a play date, whip it up for a birthday party – or whenever you feel like a sweet little dose of nostalgia.
Ingredient notes
To make up this easy Rice Bubble Slice you need:
- Rice Bubbles (or you might call them Rice Krispies)
- Butter
- Marshmallows
As an option, you can also decorate with sprinkles or 100s and 1000s.
Here, I've used white marshmallows only. I just like how this slice looks using only white marshmallows. However you can use the mixed pink and white pack of marshmallows and your slice will just be a pale pink colour.
Find ingredient quantities in the recipe card at the bottom of this post.
EQUIPMENT: You'll also need a slice tin of about 28 x 18 cm.
How to make Rice Bubble Slice
Start by greasing the tin and line with baking paper, leaving a little paper overhanging at the sides to assist with removal of the slice from the tin later.
Melt butter and marshmallows together
Next, you melt the butter and marshmallows over LOW heat until the mixture is completely melted and smooth (see images 1, 2 3 and 4).
TIP: Remember, keep the heat low and continue to stir so the mixture doesn't burn or stick to the bottom of the saucepan.
Combine melted mixture with rice bubbles
Next, pour the butter and marshmallow mixture over the rice bubbles (see image 5) and stir to combine.
Press into slice tin
Pour the mixture into the slice tin, then use another piece of baking paper on top of the mixture to press it into the tin using the back of a metal spoon.
The mixture will be too sticky at first to smooth it with the spoon directly. You'll need the baking paper between the mixture and the spoon and then, once it's quite level, you can use the back of a spoon directly on the slice to finish smoothing it out and ensuring it's even.
Decorate and allow to set
Decorate with sprinkles and then place the slice in the fridge to set for at least a couple of hours.
Cut into squares
Cut the slice into squares or bars using a sharp knife.
Recipe FAQs
Stored in an airtight container in the fridge, it should last for up to 5 days.
But it tends to disappear quick! I recommend gobbling up a square before anyone else gets to it otherwise you may miss out.
You sure can. Wrap well and freeze in an airtight container for up to 3 months.
Add the optional sprinkles and you'll definitely feel like you're back in the 80's. You could also drizzle with melted chocolate, or add a top layer of chocolate.
You'll need to use rice bubbles, marshmallows and sprinkles that are marked "gluten free" to be sure this slice is entirely free of gluten.
More rice bubble recipes
We've been enjoying this breakfast cereal in Australia since 1928. And we're still not tired of the snap, crackle and pop. If you want to get a little more creative, you could also try these recipes:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Rice Bubble Slice Recipe
Ingredients
- 4 cups rice bubbles
- 75 grams butter, cubed
- 180 grams marshmallows (white/vanilla marshmallows)
- sprinkles (to decorate)
Instructions
- Grease a slice tin (approx 28 x 18cm) and line with baking paper, leaving paper overhanging at sides to assist with removal of slice later.
- Measure rice bubbles into a large mixing bowl.
- Melt butter and marshmallows over low heat until mixture is melted and smooth. Keep stirring until there are no marshmallow lumps but take care not to burn the mixture.
- Pour butter and marshmallow mixture over rice bubbles and stir to combine.
- Pour mixture into slice tin. The mixture is initially too sticky to press into the tin with your hands so you'll need a piece of baking paper placed over the mixture first. Press down with hands and then using the back of a metal spoon. Remove top piece of paper, use metal spoon again to even out slice and then add some sprinkles to the top and place into fridge to set.
- Allow to set for at least a couple of hours before removing the slice from the tin and cutting into squares.
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