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Rice Bubbles and marshmallow slice
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Prep Time:
150 minutes
Cook Time:
5 minutes
Total Time:
155 minutes
Childhood favorite Rice Bubble slice, a must-have for parties and events.
Ingredients:
  • 180g white chocolate, chopped
  • 625.00 ml Rice Bubbles
  • 12.00 gm gelatine powder
  • 215.00 gm caster sugar
  • 4.40 gm vanilla extract
  • Pink food colouring
  • 40.00 ml hundreds and thousands
Instructions:
  • Prepare a 16cm x 25.5cm slab pan by lining it with baking paper. Melt chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat and mix in Rice Bubbles until combined. Press the mixture into the prepared pan and refrigerate until set, about 15 minutes.
  • Simply whisk together the gelatine and 1/4 cup of cold water in a microwave-safe jug using a fork. Microwave on HIGH for 30 seconds. Stir until the mixture is clear and let it cool for 5 minutes.
  • Using an electric mixer, beat sugar and 1/3 cup water on high speed until thickened and turns white, about 5 minutes. While still beating on high speed, slowly pour in cooled gelatin mixture in a steady stream. Beat for an additional 10 minutes until very thick. Add vanilla and a bit of coloring for a pale pink hue. Beat on high for another minute until fully combined.
  • Spread the marshmallow over the Rice Bubbles base, ensuring a smooth top. Sprinkle with hundreds and thousands, then refrigerate for 2 hours until set. Cut into squares and serve.

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