LCM Bars

Makes 30 squares or 16 bars

60g butter
1 bag (400g) marshmallows
1/2 tsp vanilla essence
7 cups Rice Bubbles, or Ricies.

In large saucepan melt butter and marshmallows over a gentle heat, stirring constantly. When marshmallows have completely dissolved add vanilla and stir in the rice pops. Work quickly as the mixture becomes sticky.

When combined, turn the mixture into a greased sponge roll tin and press down very firmly using wet hands. To really compress the mix roll over it with a heavy can or bottle (again, wet the roller before attempting to roll the mixture) press edges in neatly with a knife and leave to cool. Finish with a scattering of coloured sprinkles, and then roller over them so they are pressed in. When cool, cut into 30 squares or 16 bars.