We’ve wanted to make puffed rice bars for a long time, but we, of course, wanted them to be additive-free.  We know these contain a lot of sugar, thanks to the marshmallows, but hey, that’s what Puffed Rice bars are! At least these ones aren’t packed with harmful additives and preservatives!!

To make this recipe additive-free, you need to use white marshmallows and check the ingredients. In the past we have had to get the pink and white ones as we couldn’t find just a plain white packet, so we threw all the pink ones in the bin as these contain colour 122 which is linked to ‘suspected carcinogen, mutagen, skin rashes, oedema, hyperactivity and is banned in Sweden, USA, Austria, and Norway- but is still allowed in Australia – go figure!! Alternatively, check out your local health food store as they are likely to sell preservative-free marshmallows and puffed rice, although these days supermarkets are starting to stock puffed rice too.

For additive-free food colours, we love to use the Hopper range of products. Alternatively you could also colour them with raspberry or acai powder.

February 20, 2018
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  • 20m
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Ingredients

  • 4 c puffed rice
  • 150 g white marshmallows
  • 50 g butter
  • pink food colour for bubble mallow bars (optional)

Instructions

Thermal Cooking Method

  1. Line a 33cm x 23cm slice tin with baking paper, leaving some paper hanging over the sides.
  2. Melt butter and marshmallows for 8 minutes/70ºC/speed 1. If adding food colour, then add this now.
  3. In another large bowl add puffed rice.
  4. Add melted marshmallow mix to puffed rice and mix together.
  5. Press mixture into tin and allow to set in the fridge.
  6. Store in an airtight container in the fridge for up to a week.

Traditional Cooking Method

  1. Line a 33cm x 23cm slice tin with baking paper, leaving some paper hanging over the sides.
  2. Melt butter and marshmallows in a pot over low-medium heat until all melted, stirring occasionally. If adding food colour, then add this now.
  3. In another large bowl add puffed rice.
  4. Add melted marshmallow mix to puffed rice and mix together.
  5. Press mixture into tin and allow to set in the fridge.
  6. Store in an airtight container in the fridge for up to a week.

Nutrition

  • 12