Ingredients
Scale
- 6 cups rice bubbles
- 200g marshmallows
- 100g butter or coconut oil
- 1/2 tsp vanilla extract
- Optional: sprinkles or chocolate chips
Instructions
- Melt the Butter:
- In a large pot, melt the butter over low heat. Ensure the butter doesn’t burn by stirring occasionally.
- Add Marshmallows:
- Add the marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and you have a smooth mixture.
- Remove from Heat:
- Once the marshmallows are melted, remove the pot from heat. Stir in the vanilla extract to add a hint of flavor.
- Combine with Rice Bubbles:
- Gently fold in the rice bubbles. Make sure all the rice bubbles are fully coated with the marshmallow mixture for the best texture.
- Shape the Cake:
- Press the mixture into a greased round cake pan. Use a spatula or the back of a spoon to ensure the mixture is compact and even.
- Cool and Serve:
- Let the cake cool for about 30 minutes. Once set, cut into wedges and enjoy your delightful creation!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 28g
- Protein: 1g