Homemade LCM Bars

These aren't identical to the ones you can buy in the store but they do remind me of them.

They are also super easy and quick to make!

This recipe will make a 12 inch rectangle tray.

Also before the chocolate topping sets, you can also top it with salt, mini m&ms or I used Sprinkle Nest small chocoball sprinkles. https://www.sprinklenest.com/chocoballs

Ingredients:

300g Giant Marshmallows

75g Unsalted Butter

1 tsp Vanilla Paste

210g Rice Bubbles

250g Chocolate

Note:

• Can also use coco pops.
  

Method:

• In a pot melt butter, vanilla and marshmallows. Mixing till it all comes together. This is going to be a very sticky and messy mixture, however if your marshmallows are a tad bit old, they won’t really melt the same as they have kinda dried up on the outside. You’ll need to be patient. Flip marshmallows and press the butter into it, until it looks melted and soft.

• Remove from heat and add in the rice bubbles, mix till well coated and combined. You may need to pop some gloves on and use your hands to knead the rice bubbles into the marshmallow mixture. Be careful as it will be very hot.

• Press into a tin, lined with gladwrap and set aside while you melt your chocolate.

• Pour the chocolate onto the semi cooled marshmallow mixture and refrigerate till set.

• Once it has set, go ahead and cut into desired portions.