By jenna delacy
Page views: 6987A popular favourite, this version was shared from one of our Recipe Club Members.
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100g butter
100g Chelsea White Sugar
1 1/2 Tbsp honey
3-5 cups rice bubbles
Melt butter, Chelsea White Sugar and honey in a saucepan. Bring to the boil for three minutes then take off heat and add rice bubbles. Mix well and spread in a Swiss roll tin. Leave to cool before cutting into squares.
To make this recipe gluten free use gluten free rice bubbles.
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