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!!

Let’s take a look at what ingredients are in Kellogg’s LCMs rice bubble bars (just the plain ones):
Rice Bubbles® breakfast cereal (41%)(whole white rice, sugar, salt, barley malt extract, vitamins [vitamin C, niacin, riboflavin, thiamin, folate], minerals [iron, zinc oxide]), glucose, fructose, hydrogenated soyabean oil (antioxidants [320, 306, 304]), sugar, glucose solids, invert sugar, humectant (glycerol), gelatin, flavour, salt, emulsifiers (472e, 472a), skim milk powder. 

What do all those numbers mean you ask?  According to Additive Alert (a free app), these additives are in a Kellogg’s LCMs bar, and it would be worse for the coloured ones:

320 – Serious concerns about carcinogenic and estrogenic effects, asthmatics and aspirin-sensitive people should avoid, causes metabolic changes and accumulates in body fat.  Banned in Japan in 1958 – not permitted in foods for infants and young children.

306 – No known problems

304 – No known problems

Glycerol (472e)- Headaches, high blood sugar levels, eye skin irritation in sensitive people

472e – Headaches, high blood sugar levels, eye skin

472a – No known problems

And who knows what’s in the skim milk powder, and why vitamins like (vitamin C, niacin, riboflavin, thiamin, folate, minerals [iron, zinc oxide]) need to be in LCMs bars.

Here is what’s in ours: Marshmallows (made from sugar, glucose syrup, invert sugar, gelatine, cornstarch), brown rice puffs (made from brown rice) and butter (made from cream).

Now, onto the recipe!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy!

Jo and Tracey x

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Ingredients

  • 4 c brown rice puffs
  • 150 g marshmallows (white)
  • 50 g butter
  • 3 tbsp. hokey pokey bits
  • Artificial-free 100 & 1000's

Instructions

Thermal Cooking Method

  1. Line a slice tin with baking paper and have some hanging over the side if you can.
  2. Melt your butter and marshmallows in your mixing jug for 8 minutes/70ºC/speed 1.
  3. In another large bowl add your rice puffs.
  4. Once your 8 minutes are up, check to see if all your marshmallows have melted. If they haven't, continue to cook on 80ºC for another minute or 2. If they have melted, add hokey pokey bits and stir for 5 seconds/speed 2.
  5. Working quickly, add your melted marshmallow mix into your rice puffs. This will start to set quickly and it will be sticky.
  6. Press this mix into your prepared tin, and flatten it down. We found wetting a metal spoon stopped the mixture from sticking to it. Just be careful not to wet the rice puffs too much though.
  7. Sprinkle with Hopper sprinkles and press these gently into the bars so they don't roll off the top.
  8. Set this in the fridge for an hour or two. Once hard, slice and enjoy!
  9. This recipe does not freeze and is best eaten within 3 days of making.

Traditional Cooking Method

  1. Line a slice tin with baking paper and have some hanging over the side if you can.
  2. Melt your butter and marshmallows in a glass microwave-safe bowl until melted. This may take a couple of minutes. We suggest doing this for 1 minute at a time checking and stirring until melted and mixed well.
  3. In another large bowl add your rice puffs.
  4. Once your marshmallow has melted, add hokey pokey bits and stir until well mixed.
  5. Working quickly, add your melted marshmallow mix into your rice puffs. This will start to set quickly and it will be sticky.
  6. Press this mix into your prepared tin, and flatten it down. I found wetting a metal spoon stopped the mixture from sticking to it. Just be careful not to wet the rice puffs too much though.
  7. Sprinkle with Hopper sprinkles and press these gently into the bars so they don't roll off the top.
  8. Set this in the fridge for an hour or two. Once hard, slice and enjoy!
  9. This recipe does not freeze and is best eaten within 3 days of making.

Nutrition

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