halloween rice bubble bars.

Dietary: Gluten Free Option, Vegetarian
Total Time: 2 hours 20 minutes (includes chilling time)
Prep Time: 20 minutes
Cook Time: 5–10 minutes
Makes: 1 standard loaf tin (or double for a 9x9 inch pan)

Bars:
4 cups cornflakes
1 cup breadcrumbs
60 g salted butter
Pinch of sea salt
200 g mini marshmallows

Decoration:
Edible eyes
100 g melted white chocolate

Method:
Pour the cornflakes into a large mixing bowl and gently crush them into smaller pieces — not too fine, just enough to break them up.
Add the breadcrumbs and sea salt, and stir to combine.
In a large saucepan, melt the butter over low heat until liquid. Increase the heat to medium, then add the cornflake mixture and marshmallows. Stir constantly until the marshmallows melt and the mixture binds together evenly.
Transfer the mixture to a loaf tin lined with baking paper, pressing it down firmly so it’s compact and even.
Refrigerate for 2 hours or until completely set.
Once set, remove from the fridge and slice into small rectangles with a sharp knife.
Place the pieces onto a lined tray, drizzle with melted white chocolate, and decorate with edible eyes.
Refrigerate again for 1 hour or until the chocolate sets.

Notes & Variations:

• Add orange or purple sprinkles before the chocolate sets for a Halloween twist.

• Use milk or dark chocolate instead of white for a richer flavour.

• Store in an airtight container in the fridge for up to 1 week