When my children were young, a box of Rice Bubbles was an essential item in our pantry. Young children love Rice Bubbles, don’t they? I sometimes packed their lunch boxes with Rice Bubble Bar for snack. I wish if I knew this North American recipe, so that I could make it with my children. You only need three main ingredients.

Cake Tin

20cm Square Cake Tin


30g Butter
1 pinch Salt
150g Marshmallows *130g for crispy texture
1/2 teaspoon Vanilla Extract *optional
3 cups (110g) Rice Bubbles *1 cup Rice Bubbles weighs 37g

  1. Line a 20cm square cake tin (OR a square or rectangle tin in a similar size) with baking paper.
  2. Cut Marshmallows into smaller size pieces if you use large ones such as Jumbo Marshmallows.
  3. Melt Butter in a frying pan, non-stick preferred, OR large saucepan over LOW heat, add a pinch Salt and Marshmallows, and use a heat-proof spatula to stir until all Marshmallows are melted. *Note: Occasionally remove from heat as it is easy to burn. Keep stirring until mixture is smooth.

  4. Add Rice Bubbles and combine well. It would be very sticky and gooey. Transfer to the prepared tin.

  5. Now you need a wet large spoon. Wet the spoon with water and spread the mixture evenly, occasionally wet the spoon with water, and press down the mixture.
  6. Cool until firmly set. I recommend to cool it in the fridge. When it is firm, cut into squares or bars.
  7. *Note: Replace 1 cup Rice Bubbles with broken Sweet Biscuits, chopped Nuts OR Dried Fruit, etc. The photo below is made with Chocolate Biscuits (Oreo without cream) and Almonds.