We think this recipe is SO fun! And the best part, you get a delicious treat at the end. You can make anything with this recipe, doesn’t need to be monsters. You could even use cookie cutters to get specific shapes.
Rice Bubble Monsters
- 150g white marshmallows
- 100g butter
- 6 cups rice bubbles
- 150g white chocolate
- 1 Tbsp vegetable or coconut oil
- Liquid food colourings
- Mini marshmallows
- Chocolate drops
- Line a deep baking dish (about 30x20cm) with baking paper. Add marshmallows and butter to a very large pot and melt on medium heat
- Once melted, remove from heat, add rice bubbles and stir well with a spatula until combined. Pour into prepared dish, flatten with the back of the spatula and place in the fridge to set for about 30 minutes
- In a small pot, add about 3cm of water. Bring to the boil. Break or chop up chocolate and add to a heat-proof bowl along with oil. Place bowl on top of boiling pot, making sure no water touches the bowl and reduce heat to medium. Stir continuously until chocolate has melted. If your chocolate has split, add a little more oil and stir well until smooth again.
- Separate chocolate into 3 bowls and add a couple drops of food colour to each bowl. Stir well, adding a little oil if it splits or seizes up.
- Remove rice bubble cake from the dish and cut into rectangular shapes(it’s OK if they’re all different!). Use a spoon to cover the top half of each rectangle in chocolate, making a few of each colour
- Lay out on a piece of baking paper to dry. While drying, place mini marshmallows on for eyes and chocolate drops for the pupils!
- Make sure you wash and dry your hands before making these for your family.
- Get an adult to help you with melting the butter and marshmallows, these guys get super hot!
- You can pick whatever colours you like to colour your chocolate, we have gone for yellow, green and red but get mixing and see what other colours you can make.
- White chocolate can be a little bit annoying when you are trying to melt it. It doesn’t like getting too hot so low and slow is your best option.
- When you add your food colouring the chocolate might ‘seize’ and get too thick but don’t panic, just add a little bit of oil and mix to get it back to a good drizzling consistency.