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.

Double Chocolate Muffins

WW 2.5

makes 18

1 2/3 cups Self Raising flour

1/2 tsp bicarbonate soda

1/4 cup cocoa powder

3/4 cup caster sugar

1/2 cup dark choc bits

1/4 cup vegetable oil

1 egg

2 x 200g tubs Nestle Diet Vanilla Yogurt

Preheat oven to 200C . Line a 18 x 1/3 cup (80 ml) capacity muffin holes with paper cases.

Sift the flour, soda and cocoa into a large bowl. Stir in the sugar and choc bits and make a well in the centre. In a separate bowl, whisk the oil, egg and yoghurt until combined. Stir into the dry ingredients until just combined (don't over mix).

Spoon mixture into paper cases. Bake for 15-20 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning out onto a wire rack to cool completely.