Coconut rice bubble slice

Author: Rebecca Johnston

Photographer: Devin Hart

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Serves: 20 (makes 20 slices)

Time to make: 30 mins

Ingredients

More weights & measures

2 cups gluten-free marshmallows
2 tablespoons reduced-fat spread
⅓ cup dried cranberries
⅓ cup desiccated coconut
5 cups gluten-free rice bubbles (we used Hubbards)

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Instructions

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1 Line a square cake tray (20.5cm x 20.5cm x 4.5cm) with non-stick baking paper.

2 In a large bowl placed over simmering hot water, heat marshmallows and spread until melted and smooth.

3 Add remaining ingredients and stir quickly.

4 Press into tray and refrigerate until set.

5 Slice and store in an airtight container for 4-5 days.

Variations

Make it dairy free: Use dairy-free spread.

Nutrition Info (per serve)

Calories 77 cal

Kilojoules 320 kJ

Protein 1 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 8 g

Dietary fibre 0 g

Sodium 90 mg

Calcium 0 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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