This rice bubble marshmallow slice recipe is all your dreams come true. It is a classic childhood nostalgic snack or treat that is super easy to make.

With three simple ingredients, this rice bubble slice recipe will be yours to munch in no time.

Whether it is for a delicious well loved snack, packed lunches, play dates or even with your morning coffee, you will not regret making these.

• Sweet & Sticky
• Crunchy
• Gooey
• Nostalgic
• Perfection

This particular recipe for rice bubble slices is dairy free, gluten free, nut free and coconut free. It uses vegan marshmallows and dairy free butter.

What Are Rice Bubbles?

If you are from New Zealand, you surely know the childhood classic breakfast cereal that is Rice Bubbles. We all know the advertised phrase of “snap, crackle and pop!”

These are the three names of the cheeky elves who appear on the packet of the cereal. Adverts encouraged us as kids to listen out for these elves once the milk hit the cereal.

They are recognised throughout the world under various guises. In the UK and Ireland they are known as “Rice Krispies”.

They can also be known as “Rice Puffs” or “Rice Pops” which are all essentially the same thing!

What is a Rice Bubble Marshmallow Slice?

It is essentially rice bubbles (or rice krispies, rice pops), butter and marshmallows. But of course we are making a vegan version with this recipe.

The butter and marshmallows are melted down at a low temperature.

The rice bubbles are then added and the mixture is smoothed down into a pan to set.

Once set following a couple of hours or so in the refrigerator, the slices are ready to be cut.

Ordinarily marshmallows contain gelatin, however vegan marshmallows are more and more readily available these days.

Rice bubble slices or any form of rice bubble treat surely are the epitome of a childhood classic! However you certainly don’t have to be a child to enjoy these.

Bite into pure gooey, sticky heavenly nostalgia with this rice bubble recipe.

Are Rice Bubbles Vegan?

The short answer is no. The reason the generic Kellogg’s Rice Bubbles are not vegan is due to being fortified with non-vegan vitamin – a vitamin derived from lanolin, or sheeps wool in basic terms.

Lanolin makes sheeps wool waterproof and is sometimes referred to as “sheeps grease”.

Fear not however, there are multiple brands of rice bubbles, rice pops and rice krispies (whatever you like to call them!) which are in fact vegan. If you are a strict vegan then you can opt for non fortified rice krispies.

Breakfast cereal for many provide a reliable source of fortified vitamins, so if you are abstaining from fortified cereals, do ensure you are getting sufficient nutrition or taking a supplement.

Ingredients

• 6 Cups Rice Bubbles
• 6 Cups Vegan Mini Marshmallows
• 1 tsp Vanilla Extract
• 4 tbsp Vegan Butter

Ingredients Notes

Rice Bubbles

• As mentioned above, standard Kellogg’s rice bubbles are not vegan if your are aiming for a purely vegan recipe. There are plenty of non-fortified rice bubble brands around.
• Do make sure you use a freshly opened package of rice bubbles to ensure the best result with your rice bubble marshmallow slice.

Marshmallows

• This recipe uses a vegan friendly mini marshmallow. Marshmallows usually contain gelatine so would not be veggie friendly.
• Opting for the smaller marshmallows also allow for easier melting. We want to avoid overcooking the marshmallow which may happen using the larger marshmallows due to them taking longer to melt.
• It does not matter whether you choose an all white mallow or pink. This recipe used what I had access to which was a mix of white and pink! This gave the rice bubble slice a nice pink hue.

Vegan Butter

• I used our regular vegan soft spread butter that we have at home. It does not need to be a fancy brand. Make sure you melt it down on a low heat to prevent burning.

Vanilla

I used a regular store bought vanilla essence. Again, vanilla bean and vanilla bean paste is pretty expensive so vanilla extract/essence will work just fine.

Equipment Needed

• Large mixing bowl
• Spatula
• Wooden Spoon
• Large Saucepan
• Square Baking Slice Tin 25cm x 25cm
• Parchment/Baking Paper
• Large knife
• Chopping board

How To Make These Rice Bubble Slices

1. Line your baking tin with parchment paper.
2. In a large saucepan, on a low heat, begin melting the vegan butter and marshmallows, stirring throughout so it does not burn or get stuck to the sides.
3. In a large mixing bowl, measure in your rice bubbles
4. When the butter and marshmallow mixture is ready, add in the vanilla essence and stir through
5. Now pour this wet mixture over the rice bubbles. It will be somewhat sticky so wetting your spatula first can prevent the mixture of glueing to it.
6. Evenly and gently stir the mixture through the rice bubbles, trying not to crush them
7. Pour the mixture into your lined baking tin and gently even and smooth out the mixture, again trying not to crush the rice bubbles
8. Place the tin into the refrigerator for at least 2 hours so it can set
9. Once completely set, remove from pan by upturning onto a chopping board
10. Using a large knife, cut into desired sizes. Enjoy!

How To Store These Rice Bubble Slices?

These vegan rice bubble slices are absolute perfection on the day they are made. This is when they are freshest and best.

Understandably they may not all be eaten on day one. I recommend storing them in an air tight container and refrigerating them for up to 3 days.

Do be mindful that the longer they are stored, the chewier they become. I mean this absolutely did not deter us from finishing them off and my little boy did not complain once about them being chewy a few days later.

He was just so happy to have the joy of eating them!

Can I Freeze Rice Bubble Slices?

I do not recommend freezing these rice bubble slice with marshmallows, simply out of fear the rice krispies/bubbles may lose their structure upon defrosting and become a little soggy.

How to Serve Marshmallow Rice Bubble Slice?

Well this recipe, they are perfect just as they are. It is our favourite thing to make on a rainy day, especially when my kids have some friends over.

The little ones just love getting stuck in and munching down on this childhood classic treat.

This recipe is very adaptable to seasonal occasions too. If you are feeling creative, a few small drops of food colouring, for example orange for halloween or red for Christmas.

You can decorate the slices once refrigerated with googly eyes or fondant icing.

I feel like these would be even just as yummy dipped in chocolate too! In fact a chocolate rice bubble treat might just be my go to next!

I have even heard of some people making a rice bubble cake from the mixture – so instead of using a square pan, simply setting the mixture in a round cake pan and cutting triangle “cake like slices” – another genius idea!

Decorate with:

• Dark or white chocolate
• Fondant
• Edible glitter
• Sprinkles
• Googly eyes

You can totally serve them for:

• Kids parties
• Playdates
• Bake sales
• Coffee mornings
• Rainy day snacks
• Picnics
• Lunch boxes
• With our delicious oat milk hot chocolate

Other information

Lots of other similar recipes out there include extra ingredients such as sugar, honey or golden syrup – however I find the sweetness in the marshmallows is plenty.

In fact lots of people make rice bubble slices with honey, which we are avoiding due to honey not being vegan.

They are super delicious just as they are!

Recipe Notes

Depending on how small or big you cut the slices (I cut them into squares) – the rice bubble slice yield is around 16 servings. You are free to cut them as big or small as you desire.

This recipe uses equal parts 6 cups marshmallows to 6 cups rice bubbles. As you can see in the pictures they are quite chunky portions. Feel free to halve the recipe if needing less – or if needing more – double up!

You May Also Love Our

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