• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 15 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 50g salted butter
  • 200g marshmallow
  • 250g rice bubble
  • 300g Beryls Gourmet Milk Chocolate Compound Coin


  1. Melt 50g salted butter and 200g marshmallow at slow heat, off heat stir in 250g rice bubble. Press FIRMLY into the tray of 8” x 8” x 1”.
  2. Set it in the chiller for about 20 minutes. Use a heart shape cutter to cut into shape.
  3. Melt Beryl’s Gourmet Milk Chocolate Compound Coins in another bowl. Dip rice bar into melted chocolate.
  4. Let Choco Bar set on wire rack.

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