Rice Bubbles Slice
By Chelsea SugarCall it a slice, crackles or whatever you want, we all love this party favourite.24 servings
Prep time 5 mins
Cooking time 5 mins
100g Tararua Butter
100g Chelsea White Sugar
1 1/2 Tbsp Chelsea Golden Syrup (tin)
3-5 cups of rice bubbles
200g white chocolate melts (optional)
2-3 drops food colouring (optional)
Grease and line a Swiss roll or slice tin.
Melt the Tararua Butter, Chelsea White Sugar, and Chelsea Golden Syrup in a large saucepan. When melted, boil for 3 minutes.
Remove from heat, add rice bubbles and mix well.
Transfer to prepared tin and press down to even out the surface. Leave to cool before cutting into bars or squares (use a sharp serrated knife for best results).
For chocolate dipped rice bubble bars, place chocolate melts in a microwave-safe dish and microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth. Mix in food colouring gradually, until desired colour is achieved. Dip bars into chocolate, using a spoon to help coat. Place on a sheet of baking paper, add sprinkles and leave to set.
To make this recipe gluten free use gluten free rice bubbles.