LCM'S

INGREDIENTS:

60gr butter
400gr marshmallows
1/2 teas vanilla essence
7 cups Rice Bubbles

METHOD:

In a large saucepan, melt butter and marshmallows over a gently heat, stirring constantly.
When marshmallows have completely dissolved, add vanilla and stir in the Rice Bubbles.
Work quickly as the mixture becomes very sticky.
When combined, turn the mix into a greased Swiss Roll tin and press down very firmly using wet hands.
To really compress the mix, roll over it with a heavy can or bottle. (wetting it before attempting to roll the mix)
Press edges in neatly with a knife.
Finish with a scattering of coloured sprinkles, then roll over them to press them into the slice.
When cool, cut into 30 squares or 16 bars.