Crunchy, stretchy, chewy and made with just a few simple ingredients, this gluten-free rice bubble marshmallow slice is a crowd-pleasing treat for kids and adults alike.
Grease and line an 8" square cake pan (or any roughly equivalent-sized pan) with two crisscrossed strips of baking paper. Lightly spray the baking paper with oil spray.
Measure the rice bubbles into a very large mixing bowl, and set aside.
In a medium-sized pot, melt the butter gently over medium-low heat.
Add in the marshmallows and vanilla extract, and stir until the marshmallows are melted and the mixture is smooth. Don't let the mixture bubble and boil - if it starts to, lower the heat.
Pour the melted marshmallow mixture over the rice bubbles, and mix until well combined. Stir in the mini marshmallows, if using.
Tip the mixture into the prepared pan, and gently press it into an even layer. Don't press too firmly, or it will make the slice hard.
Sprinkle with sprinkles, if you like.
Leave to cool and set for 20-30 minutes at room temperature, then cut into pieces.
Store the slice in an airtight container at room temperature for 3-4 days.
Notes
Rice Cereal - Make sure you buy gluten free rice pops - regular rice bubbles are not gluten free. I use Hubbards gluten free Rice Pops.Marshmallows - Check that your marshmallows are gluten free, as some are not. I use Ma Baker. I just used the white ones here, but you can use the pink ones too, your slice will just be slightly pink.Sprinkles - Check that your sprinkles are gluten free.
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