These Easter rice crispy treats (also known as LCMs here in Australia!) are a great, easy, bake free activity to do with this kids this Easter.
Contents
Ingredients
For these Easter rice crispy treats you will need:
Rice bubbles
Marshmallows
Butter
White Chocolate
Pink food colouring
Sprinkles
Mini Eggs
Candy Eyes
Smarties
Equipment Needed
You will need:
A rectangle baking tin
Baking Paper
A large mixing bowl
A heat proof bowl (I use pyrex)
An egg and rabbit shaped cookie cutter
A sharp knife
Method
Melt your marshmallows and butter in the microwave on high. Mine normally needs 1 minute, but it depends on the microwave. Stir every 30 seconds. Make sure it's completely combined.
Mix the marshmallow/butter mixture into the rice bubbles and stir until combined.
Press into the lined tin and refrigerate for 2-3 hours.
Once it's set, remove it from the cake tin. I cut mine into three rows (lengthways) and then made one row the bunnies, one row the eggs, and the last row I cut into rectangle slices. But you can do yours however you like!
To Decorate
Bunnies - I used melted white chocolate and coloured some pink for the inside of the ears. I used candy eyes (you can get them from Coles) and Smarties.
Eggs - I used the pink coloured white chocolate to ice them, and then some sprinkles I had in the cupboard
Bars - I iced these with white chocolate and I cut Cadbury Mini Eggs in half and placed them on top.
Tips and varitations
Once you've cut out your shapes, squash the offcuts back together to make more, or roll them into balls. It's all useable so don't waste it.
You could make these with Cocoa pops as well, if you would like chocolate ones. I also use the Gluten Free versions.
Home Made LCM bars
Ingredients
- 250 g marshmallows
- 125 g Butter
- 270 g Rice Bubbles
Instructions
- Line your baking tin with cling wrap or baking paper
- Melt the marshmallows and butter in a heatproof bowl in the microwave, stirring every 30 seconds. (Mine only took 1 minute in my microwave but it depends on each one). If you don't have a microwave you can do this in a small saucepan on medium heat, stirring continuously.
- After you have melted the marshmallow and butter mixture, stir in the rice bubbles. Once they are fully combined, press into the tin, making sure you get right to the edges. Make it as flat and smooth as possible.
- Refrigerate for 2 hours, then remove from the tin and slice into bars.
- Store in the fridge in an airtight container.
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