I have always been a fan of rice bubble slice – it’s sweet and sticky with the marshmallows and crunchy with the rice bubbles – so, so delicious! I am also a massive fan of their sister treat – honey crackles – but that’s a recipe for another day! The great thing about rice bubble slice is that it is so quick to throw together – you only need a handful of ingredients and it is simply a melt, mix and refrigerate to set. No baking required.
We have Evelyn’s Christmas kindy concert tomorrow (sniff, sniff 😭) and a little party to follow, so I decided to festive up my usual rice bubble slice recipe by adding a little bit of green food colouring and getting stuck into the slice with my christmas tree cutter. An unforeseen perk of the christmas tree cutter approach was the creation of a number of delicious ‘offcuts’ which I happily consumed as part of my rigorous quality control procedures. If you don’t have a christmas tree cutter, you could simply cut into small triangles and ‘let the kids use their imagination’.😄
To be honest – by the time you add some delicious edible confetti and glitter, there is no mistaking these delicious morsels as Christmas trees, no matter what shape you cut them.
One small tip (wearing my mum hat for a minute) would be to keep the portions small. This is a sweet slice, so you only really need a little bite size portion to get your sugar rush cranking.
200g white mini marshmallows
120g rice bubbles
green food colouring
edible confetti or sprinkles
edible glitter (optional)
Prep time: 15 minutes
Chilling time: 30 minutes
Serves: makes approximately 20 bite size trees
Grease and line a 30cm x 20cm baking dish with baking paper. Set aside.
Melt the butter and marshmallows in a saucepan over medium heat.
Once the mixture has completely melted, add your food colouring. I added about 4 drops and got pastel green Christmas trees. Note that the colour of the marshmallow mixture will become less vibrant when mixed with the rice bubbles so tint your marshmallows a little bit brighter than what you want your trees to be.
Once your marshmallow mixture is tinted to the right colour, turn the stove off and immediately add your rice bubbles. Stir through to combine, then transfer into your line baking dish.
Allow the mixture to cool slightly – around a minute – before trying to spread it out as it will be too sticky to manage. I use the back of a spoon to spread it into the corners of the baking tray and then to smooth it down.
Add your edible confetti (or sprinkles) and edible glitter before popping in the fridge to chill. This is the edible confetti I used which I bought from our local weigh and pay – but they have similar things in the supermarket baking section.
Allow to chill for about half an hour, then remove from the fridge and lift out of the tray. See how set the slice is. Sometimes when the slice first comes out of the fridge it is a bit brittle – if that is the case allow it to sit on the bench top for a few minutes to get a more chewy consistency as this will be easier to cut.
Next, cut your trees. If you are using a tree cutter, rotate the direction of the tree (up then down) each time you cut to limit the wastage.
Once your trees are cut add any last sprinkles and glitter to cover any bald spots and they are ready. Keep in the fridge until ready to serve.