Attempting to Make the Easiest Rice Krispie/LCM Bars in the West



Lately, I have been trying to get back into a groove of making my own snacks which… hasn’t gone as well as I remember it before a long time ago. One night, though, The Evil Assistant and I were watching a food compilation, I’m pretty sure it was a Tasty one, and I saw rice Krispies with four ingredients.

So, I gave it a go.


Now, I am Australian so we don’t have rice Krispies here, per se, but we have LCMs which every kid, teenager, and adult love, and of course everyone has their favourites (the right answers are 1- Kaleidos and 2- Coco Pops).



Rice Krispies… I had it once in the US and it tasted like ass. Granted, it was pre-made and treats like this will always taste better homemade but… god it sucked.

Yet they’re essentially the same thing; puffed rice cereal, a soft binder that’s easy to chew and maybe something else mixed in but isn’t really essential.



After looking at plenty of recipes (including Alton’s because I adore him) the basic recipe seems to be:

  • Puffed rice
  • Marshmallows
  • Butter, to help with consistency
  • Vanilla and salt for flavour


Easy enough. The most difficult part will be adding the puffed rice to the melted marshmallow and incorporating it before the mix hardens and becomes stubborn. I’m always paranoid I’m going to burn something.
Like Alton, I’m going with the branded stuff, Rice Bubbles (it’s the same as Rice Krispies). While getting natural or whatever puffed rice cereals might make you feel better or what you prefer, amidst a pandemic they’re not really that easy to find and if you do find them they’re not cheap. Me? I’m about that “if it ain’t broke, don’t fix it” mentality – and Rice Bubbles taste good!




Marshmallows are a bit different because you have to get what you find, and here in Oz we don’t have Jet-Puffed or big bags of mini marshmallows (the first time I tried this I used the only mini marshmallows available in tiny bags, but everyone’s been baking during this pandemic so it’s a commodity). Instead of wasting time waiting for small packets of mini marshmallows, I just bought two bags of big babies for a great price and will be cutting them down with scissors. I’m certain I won’t need two, but who wants to risk that?
Now, I could essentially dump these large boys into the pot and mush them as they melt but it makes it too inconsistent and, again, that paranoia of burning. Making them smaller cuts all of those issues out and melts them faster. Just remember to dust your scissors with icing/powdered sugar if you do this because she’ll get sticky.



The first thing is getting everything measured out and ready to go because it’s all going to be quick and you don’t want to screw around. At the same time, get the pan greased. I’m using my perfect 7-inch baking pan and while it’s non-stick, I’m still lightly greasing it so when it comes time to flip it out and cut it up, it all comes out easily in one sheet.

Next, I’m putting butter in my wok that’s on medium heat. I’ve gone the wok route thanks to Alton because I initially tried this in my big pasta pot and I had some issues with sticking on the bottom as I was mixing. In reality, you don’t need a wok, you just need the biggest pot you have to contain the mess.
Once the butter is melted, sprinkle some salt in, then get ready for the marshmallows. Thanks to the butter the marshmallows won’t start immediately sticking or any other issues and will instead start melting and getting a thinner consistency perfect for coating the rice puffs. I didn’t put all the marshmallows in because I want to have some thicker mallow pieces in the end product.



Getting goopy. No Gwenyth Paltrow’s required.


Then once the marshmallow pool is ready, add the vanilla then the puffs with the leftover mallows. This part is about mixing it all together as quickly as possible, so ideally keep that heat as it is and stir, fold, stir. Now, I have the smallest-bloody-spatula which makes my life just so much easier so I had good flipper spatula thing on hand.

Almost done! The mix is ready to be pressed into the pan. Now, almost every recipe says to press them firmly into the pan- I hate them firmly pressed in as it makes it a dense block and chewing it sucks. Press them down just enough to mold them into the pan, you want some air through there to keep it soft and easy to chew!

Now, if you have any sort of restraint, you’ll let them set. You won’t need too long, maybe 20 minutes or some time in the fridge but if you can’t do it, I completely understand.


I put sprinkles on to make it look nice. For you.


The best thing about this recipe is that it’s easy and delicious, but you can also do so many things to advance it. You can make a snowball version with shredded coconut and vanilla and/or white chocolate. You can make them into balls, cover them in chocolate, swirl Nutella, add sprinkles, or another cereal. Here are a brown butter and bourbon version and a Turtles one!

Want a healthier one? Try opting in Medjool dates, nut or seed butters, maple syrup or honey with oats, corn flakes, coconut, almonds and walnuts. This honey nut granola one looks so damn good.





Ingredients (for roughly 7-inch square pan)

2tbs butter
4 cups big marshmallows quartered, 1 cup set aside
4 cups Rice Bubbles/Krispies

1/2 tsp salt, optional
Vanilla, optional



  1. Measure out ingredients and grease pan.
  2. Heat pot on medium.
  3. Add butter and melt. Sprinkle in salt (foaming is normal).
  4. Add marshmallows and stir until melted. Add vanilla.
  5. Add rice puffs and cup of marshmallows. Stir until coated.
  6. Remove from heat and press into pan with slight pressure
  7. Let set or just go apeshit immediately.


If your mix is looking too sticky once combined, add more puffs. If mix is looking too dry and hard to mix on medium temp, add more marshmallows.

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