Again, this is me very loosely following this week’s theme. In actual fact, it’s another recipe I’ve had waiting for months and months for the chance to get onto the blog – how good MoFo has been for prompting me to get these neglected posts up at last. I’m squeezing it in under ‘memories’ as I guess this idea originally came from the memory of those rice bubble marshallow bars designed for kids lunchboxes. I was tempted to call them ‘rice krispies’ or ‘rice krispy treats’ as I’m pretty sure they are called in America, but it didn’t sound right. We ate ‘rice bubbles’ as children, so these are ‘rice bubble bars’. In Australia, the Kelloggs branded bars were called LCMs, and my brother and I very rarely got to have them (probably a good thing). I think they were reserved for special days like sports carnivals.
I’ve made these a bit healthier than the originals, removing the marshmallows and using natural PB, rice malt syrup and coconut oil with brown rice bubbles instead. That’s not to say these are great for you – there’s still a good dose of sugar from the syrup, but hey, a little won’t hurt. Wink!
Peanut Butter Brown Rice Bubble Bars
(makes approx 16 squares)
4 cups brown rice bubbles
1/2 cup natural peanut butter
1/2 cup rice malt syrup
1 tsp vanilla
1 Tbsp coconut oil
1/2 tsp salt
I cup dark choc chips
1 Tbsp coconut oil
Line a 20x20cm (8x8inch) pan with baking paper.
In a saucepan, heat peanut butter, rice malt syrup, coconut oil and salt over medium heat, stirring to combine. When the mixture is smooth and creamy and starts to simmer at the edges, turn off the heat and stir in vanilla.
Place rice bubbles in a large bowl. Pour peanut butter mixture over and stir to combine. Press into prepared tin and flatten with the back of a spoon. Put in the freezer to set.
To prepare the topping, heat chocolate and coconut oil in a double boiler until melted. Remove base from freezer and pour chocolate over the top. Put in the fridge to set. If you can, wait 8-12 hours before cutting, as it can crumble a bit when you cut it too early, but if you’re desperate you can dig in as soon as the chocolate has set.
Yum! Rice bubbles is a good logical name for them, I like that.
Thanks Jenny! I think so 😉
YUMMY! A much better rice krispie!
I agree! Thanks Rebecca 🙂
These sound delicious – I make them with different nut butters but would love them with peanut butter. We never had any sort of slice with rice bubbles and marshmallows when I was a kid (I am sure I predated LCMs or they were never sold near me) so I call them rice krispie treats as I am sure they come from America – we just had white christmas and chocolate crackles with rice bubbles – but I do have a CWA cookbook with rice bubbles in lots of slices – must dig it out some time!
Thanks Johanna! I will have to try them with different nut butters next. I have noticed that in CWA cookbooks too – lots of rice bubbles. How funny!
I love peanut butter rice bubble slices!
I don’t think LCMs were around when I was little, we were more muesli bar kids.
Likewise! We used to get the fruit ones or the yoghurt topped ones in our lunch boxes. Sometimes if we were lucky we’d get those soft coloured fruit bars. Haha…
These look amazing; I’ll have to give them a try sometime! 🙂
Thanks Julie! You’ll have to let me know what you think 🙂
I made your lovely tasty recipe & loved every bite! Amazing! Ooh yes! Yum Yum too!