Homemade LCM bars x Base Kids

Need ideas for school snacks?

These homemade LCM bars are a fun, nostalgic snack made with simple ingredients and fluffy homemade marshmallows. Perfect for lunchboxes, after-school snacks or party treats, they’re easy to make and always a hit with kids.

For an extra nutrition boost, you can stir 6- 8 scoops Base Kids into the rice bubbles before adding the marshmallows, an easy way to add additional vitamins and minerals into a snack kids will actually eat. And, of course, you can always save time and substitute the homemade marshmallows for store-bought version.

Ingredients

Homemade Marshmallows

• 2 cups sugar
• ½ tsp vinegar
• 100g honey
• 120mL water (for syrup)
• 120mL water (for gelatin)
• 18g gelatin (6 tsp)
• Pinch of salt
• 2 tsp vanilla

Dusting powder

• ½ cup icing sugar
• ½ cup cornstarch

LCM Bars

• 85g rice bubbles (about 2¾ cups)
• 100g homemade marshmallows, chopped
• 20g butter
• ¼ tsp vanilla essence

Optional

• chocolate chips, sprinkles
• 8 spoons Base Kids

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Method

Step 1: Make the Marshmallows

1. Grease and line a 20cm x 30cm tray (or 9 x 13 inch pan).
2. Pour 120mL water into a stand mixer bowl, sprinkle over the gelatin, and leave for 10 minutes to bloom.
3. In a saucepan, combine the sugar, honey, vinegar, and remaining 120mL water. Stir over medium heat until dissolved, then bring to a boil. Cover with a lid for 2 minutes, then continue boiling until the syrup reaches 118°C (245°F).
4. Start the mixer on low to loosen the gelatin. Slowly pour the hot syrup down the side of the bowl while mixing. Increase to high speed and whip for 5–6 minutes until thick and fluffy.
5. Add the salt and vanilla and mix for another minute.
6. If using immediately in the LCM bars - you can mix some of the mix immediately in with Rice Bubbles.
7. If not using immediately, spread the marshmallow mixture into the prepared tray. Mix the icing sugar and cornstarch together, then dust generously over the top. Leave at room temperature for at least 6 hours to set.
8. Once set, cut 100g of marshmallow into small pieces for the LCM bars. Store the remaining marshmallows in an airtight container with extra dusting powder.

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Step 2: Make the LCM Bars

1. Line a 20cm tray with baking paper.
2. Add the butter and chopped marshmallows to a saucepan over low-medium heat. Stir continuously for 3–5 minutes until smooth and melted.
3. Stir in the vanilla essence.
4. In a separate bowl add Rice Bubbles (and Base Kids if you are using)
5. Remove from heat and add the rice bubbles, mixing until evenly coated.
6. Press the mixture firmly into the lined tray using the back of a spoon or clean hands. Sprinkle over chocolate chips if using.
7. Leave to cool and set for a few hours.
8. Cut into bars or squares and store in an airtight container.