Rice Bubble Bars

125g butter
1 cup (80g) marshmallows
4 cups (100g) rice bubbles
2/3 cup choc chips OR sultanas or a combination of both
50g dark chocolate buttons for topping

Line a square 25cm x 25cm cake tin with baking paper.



Melt butter and marshmallows together in a large bowl in microwave for 1 minute on HIGH. Using a balloon whisk, stir the melted butter mixture vigorously to blend the two together.


Add rice bubbles and stir well to completely combine. Add the choc chips and stir just long enough to incorporate them through the rice bubbles but not so that they start to melt.


Spoon the mixture into the prepared cake tin and press down firmly with the back of a wooden spoon. Refrigerate for at least one hour – two is better – until completely set.

Melt the remaining dark chocolate in the microwave until completely smooth. Using a teaspoon, drizzle the melted chocolate over the top of the rice bubble mixture and chill in fridge for a further 30 minutes before slicing into eight to ten evenly sized bars.

You can then wrap up each individual bar tightly in foil and freeze them, or store them in an airtight container in the fridge for up to a week.

Home Made Muesli Bars

125g margarine
1/3 cup firmly packed brown sugar
2 tbsp honey
1 1/2 cup rolled oats
1/2 cup self raising flour
1/2 cup sweetened, dried cranberries
1/2 cup coarsley chopped pitted dried dates
1/2 cup sultanas
 1/4 cup pepitas (pumpkin seeds)
2 tbsp sesame seeds




Preheat oven to 180C  (160C fan forced). Grease a 28 x 18cm (base measurements) slice pan and line the base and two long sides with one piece of baking paper.


Stir in margarine, sugar and hone in a medium saucepan over medium heat until sugar is dissolved. Stir in remaining ingredients.


Press the mixture  into the pan and smooth the surface. Bake for about 35 minutes or until golden. Cool in the pan. Cut into bars.


Not suitable to freeze. Will keep in an airtight container for up to 1 week.

Apricot Snack

2/3 cup chopped dried apricots
1/3 cup sultanas
1/4 cup water
1/4 cup honey
1 tsp finely grated lemon rind
2 teaspoons lemon juice
1/4 cup slivered almonds, toasted
1/2 cup skim milk powder
2 tbsp desiccated coconut
extra 1/4 cup desiccated coconut

Combine apricots, sultanas, water, honey, rind and lemon juice in a small pan. Simmer uncovered, for about 10 minutes, or until most of the liquid is absorbed.

Stir in almonds, skim milk powder and coconut; mix well.

Divide mixture in half. Roll halves into 2 x 12cm long log shapes. Roll in extra coconut. Wrap in plastic wrap, place  on an oven tray. Refrigerate overnight, or until firm.

Cut into slices to serve.