Here’s a full recipe for Gluten-Free Chocolate LCM (Rice Puff) Bars — gooey, crunchy, chocolate-coated, marshmallow treats ✨
Ingredients
5 cups gluten-free rice puffs (LCMs use Rice Bubbles style cereal)
250 g marshmallows (ensure gluten-free)
3 tbsp butter (or dairy-free alternative)
200 g dark or milk chocolate (melted)
¼ cup golden syrup or honey (optional, for extra chewiness)
1 tsp vanilla extract
2 tbsp cocoa powder (optional, deepens chocolate flavour)
Pinch of salt
Equipment
Baking pan (approx 20 x 20 cm)
Baking paper
Large saucepan
Microwave or double boiler (to melt chocolate)
Method
Prepare the pan
Line the baking pan with baking paper and lightly grease.
Melt marshmallow mix
In a large saucepan over low heat, melt butter.
Add golden syrup/honey (if using), salt, and vanilla.
Add marshmallows and stir constantly until completely smooth.
Coat the rice puffs
Remove from heat.
Stir in cocoa powder if you want extra chocolatey bars.
Add rice puffs and gently fold until fully coated in the sticky mix.
Press into pan
Transfer to lined pan.
Press firmly using a spatula (greased or wet hands help).
Add chocolate layer
Melt chocolate until silky.
Pour on top and spread evenly across the bars.
Set
Refrigerate for 60–90 minutes until firm.
Slice & serve
Lift out, cut into bars, and enjoy that LCM chew + chocolate crunch!
Topping Variations (optional)
| Add-ins | Amount |
|---|---|
| Mini choc chips | ¼ cup folded through mix |
| Peanut butter swirl | 2 tbsp swirled into chocolate |
| Coconut | 2–3 tbsp sprinkled on chocolate |
| Crushed nuts | ¼ cup on top |
Storage
Fridge: 1 week (airtight)
Freezer: 2 months
Tips
Keep heat LOW when melting marshmallows or the mix hardens too fast.
Press firmly for authentic chewy LCM texture.
Use dairy-free swaps to make fully DF too!
Inspiration visuals
If you’d like, I can also provide:
dairy-free or vegan version
macro breakdown
printable shopping list
recipe card for sharing
