These rice bubble Christmas trees are no bake and so easy to make for Christmas. Using Rice Bubbles and marshmallow, these are what the Americans call rice crispy treats, or here in Australia they are like our LCM bars.
Contents
Ingredients
Rice Bubbles
White Marshmallows
Butter
Food Colouring
White Chocolate
Sprinkles
Wooden Cocktail Sticks
Round Cake Tin
a Piping Bag
How to make the rice bubble Christmas trees
Line your round cake tins 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.
Once they are melted, add in any food colouring. I chose to add pink but you could also turn your rice bubble Christmas trees green, or any colour you want!
After you have coloured your marshmallow and butter mixture, stir in the rice bubbles. Once they are fully combined, press into the tins, 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 them like a cake - each tin should give you eight triangle slices.
Once they are sliced, insert your wooden cocktail sticks in the bottom, like a Christmas tree trunk!
Melt your white chocolate and place it in a piping bag. Snip the end off (just a tiny bit!) and pipe the tree with a garland of white chocolate. Sprinkle with your sprinkles.
Keep in the fridge until serving.
Tips and tricks for making your rice bubble Christmas trees
Food Colouring
I'd recommend using a gel colouring because it gives a better colour, without making the mixture too wet. Americolor gel is the colouring I use the most.
Allergies
My daughter is gluten free so I made these using Kellogg's gluten free Rice Bubbles. They seem to be only available in Coles, and not Woolworths, for some reason.
Piping Tips
Fill your piping back by standing it in a tall cup and folding the top of the bag over the cup. When cutting the tip, start small. Remember you can always make the hole bigger, but you can't make it smaller!
Rice Bubble Christmas Trees
Equipment
- 2 round cake tins
- 1 piping bag
- wooden cocktail sticks
Ingredients
- 250 g white marshmallows I use the mini ones in the baking aisle
- 125 g butter
- 270 g Rice Bubbles I used the gluten free ones
- 20 g white chocolate melted
- sprinkles
- food colour gel I used pink but you can choose!
Instructions
- Line your round cake tins 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.
- Once they are melted, add in any food colouring. I chose to add pink but you could also turn your rice bubble Christmas trees green, or any colour you want!
- After you have coloured your marshmallow and butter mixture, stir in the rice bubbles. Once they are fully combined, press into the tins, 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 them like a cake - each tin should give you eight triangle slices.
- Once they are sliced, insert your wooden cocktail sticks in the bottom, like a Christmas tree trunk!
- Melt your white chocolate and place it in a piping bag. Snip the end off (just a tiny bit!) and pipe the tree with a garland of white chocolate. Sprinkle with your sprinkles.
- Keep in the fridge until serving.
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