Invented in the 1920s by Kellogg's, puffed rice bars continue to be very popular even today. You can use the same recipe to prepare a single dessert or many small bars. You can also try other popular variations, such as those that require chocolate or golden syrup instead of marshmallows.
Ingrediants
Marshmallow Puffed Rice Bars
- 3 tablespoons (45 g) of butter
- 5 cups (250g) of mini marshmallows
- 6 cups (150g) of Rice Krispies
Chocolate Puffed Rice Bars
- 2 1/2 cups (300 g) of coarsely chopped chocolate
- 6 cups (150g) of Rice Krispies
Puffed Rice Bars in Golden Syrup
- 3 tablespoons (45 g) of butter
- 85 g of golden syrup or brown rice syrup
- 6 cups (150g) of Rice Krispies
Optional Ingredients
- ½ teaspoon (2.5 ml) of vanilla extract
- Edible glitter or sprinkles
- Icing
- Confectionery
- Toasted dried fruit
Steps
Method 1 of 3: Marshmallow Puffed Rice Bars
Step 1. Prepare a baking sheet
Line a deep rectangular pan with aluminum foil, then grease it with cooking spray or butter. You can cut the cake as you wish once it is ready, but if you want you can also use containers of particular shapes.
- Since the bars are not cooked, the containers do not have to be specific to the oven.
- You can avoid using aluminum foil, but be aware that the bars may stick to the pan.
Step 2. Melt the butter in a large skillet
Melt 3 tablespoons (45 g) of butter over low heat. Use a heavy-bottomed skillet.
Alternatively, mix the butter and marshmallows in a large bowl, then place them in the microwave. Let them cook at 1 minute intervals. Stir between each interval
Step 3. Add the marshmallows
Pour in 5 cups (250g) of mini marshmallows. Continue cooking and stir until they dissolve completely.
Skip this step if you used the microwave
Step 4. Remove the pan from the heat and add the cereal
Remove the pan from the stove. Incorporate 6 cups (150g) of Rice Krispies and mix until well coated.
Step 5. Move the mixture to the pan and let it cool
Using a spoon, transfer the mixture to the pan you have prepared and press it until it creates a homogeneous surface. Let it cool to room temperature or until the marshmallows have solidified. If you want to shape the bars, cover them with cling film, then work them until you get the desired shape and make them very compact.
Since the mixture is sticky, it is easier to handle with a greased spatula. Alternatively, wash your hands and lightly butter your fingers
Step 6. Decorate the bars (optional)
Sprinkle nuts, candy, or edible glitter on the bars. If you have decided to serve the whole cake as if it were a birthday cake, coat it with a purchased or homemade icing. The dessert can be cut into bite-sized pieces or single bars, but it can also be left whole.
Method 2 of 3: Puffed Chocolate Rice Bars
Step 1. Prepare a water bath (optional)
This method is best for melting chocolate, as it lowers the risk of it overcooking. If you don't have a bain marie set, you can do the following:
- Pour some water into a saucepan and bring it to a boil.
- Insert a bowl into the pot, placing it above the water level.
Step 2. Melt the chocolate
Place 2 1/2 cups (300 g) of chocolate in the bowl and stir until melted. You can use any type of chocolate you want for this recipe.
You can also use a microwave, but it is possible for the chocolate to burn or fall apart. Set it to low power and melt the chocolate at 20-second intervals. Stir between intervals, then repeat until it dissolves completely
Step 3. Incorporate the grains and toppings
Put on oven gloves and remove the pot from the heat. Measure 6 cups (150g) of Rice Krispies and pour the chocolate over the cereals. Stir until they are completely coated. If you want, you can add sweets, raisins or other toppings.
Step 4. Place the mixture on the parchment paper with the help of a spoon
Move the mixture into cupcake cases lined with parchment paper or directly onto a baking sheet lined with parchment paper. Help yourself with a spoon.
Greaseproof or greaseproof paper is fine for this procedure
Step 5. Put the bars in the fridge until they solidify
Leave them in the refrigerator for about 30 minutes or until hardened. You can eat them immediately or keep them in the fridge for 1-2 days.
The ingredients contained in chocolate can sometimes come to the surface when cooked, moistened or allowed to cool. As a result, white spots will form on the surface, but don't worry - they won't do any damage
Method 3 of 3: Golden Syrup Puffed Rice Bars
Step 1. Line a baking sheet with parchment paper
You will need to proceed quickly once the mixture is ready. To save time, line a large rectangular baking sheet with parchment paper or aluminum foil beforehand.
This recipe requires no cooking. You can use any large container or muffin cup
Step 2. Heat the butter and syrup until it comes to a boil
Combine 3 tablespoons (45 g) of butter and 85 g of golden syrup in a saucepan. Melt them over low heat while stirring, then bring them to a boil. Remove them from the heat.
- Brown rice syrup can be used instead of golden syrup, even if it tastes different.
- If you don't have a measuring cup, just use about ½ cup of syrup. Doses don't have to be exact.
Step 3. Stir with the grains and toppings
Immediately pour the syrup into the pot before it hardens. Stir in about 6 cups (150g) of Rice Krispies, then mix until coated and sticky. If desired, add chopped nuts, a spoonful of peanut butter or mini marshmallows.
Step 4. Let it cool
Let the mixture cool to room temperature or in the refrigerator until it hardens. Cut it into bars and serve.
Slip popsicle sticks into the bars to make them easier to eat
Advice
- All crunchy cereals are good for these recipes.
- Try making a cake by inserting the chocolate puffed rice bars between one layer and the other, as if they were a filling.
