serves
9
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
9
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Of all the recipes we developed for this book, none have made us quite so weak at the knees as this six-ingredient delight! We all tried to resist it, but there is something about the sweet saltiness of the cereals and the nuttiness of the burnt butter that had us nibbling at it incessantly without even realising!
Ingredients
- 120 g Rice Bubbles (Rice Krispies)
- 180 g any fun colourful cereal (we used Lucky Charms, Fruit Loops and Dunkaroos), plus extra to decorate
- 120 g unsalted butter
- 300 g white marshmallows (we like the little ones)
- ½ tsp sea salt
- 300 g white chocolate chips
- oil-based food colours in 2–3 shades
Makes 9 big or 16 small portions.
Cooling time: several hours in total.
Instructions
- Grease and line a 20 cm (8 inch) square tin with greaseproof paper.
- In a large bowl, combine the different cereals and give them a stir.
- In a large saucepan, heat the butter over a medium heat to melt it. We like to use burnt butter in our cereal bars to add a lovely depth of flavour. To do this just keep it on the heat, stirring occasionally, until you begin to see little dark flecks appearing on the bottom of the saucepan and the smell transforms to a lovely warm nutty aroma.
- Remove from the heat and, while the butter is still piping hot, add the marshmallows and salt and stir with a wooden spoon until all of the marshmallows have completely melted and combined with the butter to form a goopy, white, floppy mass.
- Tip the marshmallow mixture onto the cereal and quickly and carefully stir it all together, making sure all of the cereal is coated in the mixture, then tip it all out into the prepared tin. Press it down with a spatula to create a compact, even layer and leave to cool completely.
- In a microwave, or over a bain-marie, melt the white chocolate. Pour roughly three-quarters of it over the top of the cooled cereal mixture, then divide the remaining chocolate among separate bowls and colour it using oil-based food colourings (use just a small amount of each colour).
- Transfer each coloured chocolate to small piping bags, one for each colour, and pipe a few lines of each over the top of the white chocolate layer. Alternatively you can use teaspoons to drizzle it. Use a cocktail stick or skewer to wiggle a marbled pattern through the coloured lines. Don’t overwiggle as this can cause the colours to combine too much and create a murky tone, which is NOT what you want on a Cereal Fun Bar! If you like, you can sprinkle some extra cereal on top for some more pizzazz.
- Leave to set either at room temperature or in the fridge, then remove from the tin and cut into super-fun pieces!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Of all the recipes we developed for this book, none have made us quite so weak at the knees as this six-ingredient delight! We all tried to resist it, but there is something about the sweet saltiness of the cereals and the nuttiness of the burnt butter that had us nibbling at it incessantly without even realising!
