Homemade LCM Bars

LCM Bars are a lunchbox treat that Aussies have been popping in their kids lunchboxes for decades. A chewy, sweet marshmallow treat, this recipe makes a great no-bake, budget-friendly version.

We didn’t have many treats in our lunchboxes, especially when it comes to sweet options. I remember we always had fruit, and something with Vegemite, but as one of four kids, we didn’t have packaged foods – much like many Aussie kids I think.

These LCM bars are more of a fun party food option in my opinion, although make for a great treat for lunchboxes, if your school allows.

They’re budget-friendly, and with no baking required – just a little time in the microwave – it’s one tweens and teens could easily make themselves.

How to make LCM Bars

STEP ONE: Line a lamington tin, or baking tin with baking paper.

STEP TWO: In a microwave-safe bowl, melt the marshmallows and butter in 30 second bursts, stirrying after each burst. This will take 2-3 times. Alternatively you can do this in a saucepan over low heat.

STEP THREE: Place the rice bubbles into a large bowl, and combine with the marshmallow mixture. Stir to combine. This is going to be sticky and messy, go with it.

STEP FOUR: Pour the mixture into the prepared tin, and press in to the edges, Using the back of a spoon, smooth over the top of the slice. Sprinkle with decorations.

STEP FIVE: Refrigerate for 1-2 hours, and then remove and cut into squares. Store in an airtight container.

How long do homemade LCM bars last?

LCM bars can be stored in airtight container for up to 1 week, or can by frozen up to 2 months (just make sure that the individual bars are wrapped before freezing).

Homemade LCM Bars

• Author: Chantelle Ellem

Print Recipe

Pin Recipe

---

Description

LCM Bars are a lunchbox treat that Aussies have been popping in their kids lunchboxes for decades. A chewy, sweet marshmallow treat, this recipe makes a great no-bake, budget-friendly version.

---

Ingredients

Scale 1x2x3x

250 g Marshmallows (I use a mix of pink and white)

125 g Butter

270 g Rice Bubbles

Sprinkles, to decorate

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line a lamington tin, or baking tin with baking paper.

2. In a microwave-safe bowl, melt the marshmallows and butter in 30 second bursts, stirrying after each burst. This will take 2-3 times. Alternatively you can do this in a saucepan over low heat.

3. Place the rice bubbles into a large bowl, and combine with the marshmallow mixture. Stir to combine. This is going to be sticky and messy, go with it.

4. Pour the mixture into the prepared tin, and press in to the edges, Using the back of a spoon, smooth over the top of the slice. Sprinkle with decorations.

5. Refrigerate for 1-2 hours, and then remove and cut into squares. Store in an airtight container.

---

Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.