Puffed rice snack bar

One individually wrapped bar is a practical portion; bars vary in size, so check the weight on the wrapper. A 30 g piece provides 118 kcal and 8.6 g of sugars.

Warm butter and marshmallows gently in a saucepan until melted, then stir in puffed rice until coated. Press firmly into a lined tin with a buttered spoon, leave to set for about an hour, then cut into bars.

Keep homemade bars in an airtight container at room temperature; they are usually best within a few days. Wrapping each bar separately helps stop it drying out or sticking to its neighbours.

Stir in chopped dried fruit, toasted seeds or chocolate chips once the marshmallow mixture has cooled slightly, so the chocolate does not melt completely. A little peanut butter also gives the bars a richer, chewier texture.

Yes. Melt honey or golden syrup with butter or nut butter, stir through the puffed rice, and press into a lined tin. Chill until firm; these bars tend to be denser and less stretchy than marshmallow versions.

No. Puffed rice is plain, while a snack bar binds it with ingredients such as syrup, marshmallows or chocolate. Puffed rice has 3.5 g protein and 9.4 g fat per 100 g; a puffed rice snack bar has 3.5 g and 9.4 g.

Puffed rice itself is naturally gluten-free, but a bar may contain malt, cereal ingredients or traces from shared equipment. Check the ingredient and allergen information if you need to avoid gluten.