Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 125g butter (or Olivani Spread)
- 125g Chelsea Caster Sugar
- 2 Tbsp honey
- 4 cups rice bubbles
- sprinkles, to decorate (optional)
Chelsea Products in Recipe
Reviews
283
What did you think of this recipe?
Susie watson
Perfect recipe. Reminds me of my childhood
5
No Name 😘
Amazing just amazing
5
Casey
Is this a joke? I literally just made this and it crumbled when I cut into it
1
Alexis
I love the recipe sure to do this again family loved it as well
4
Hana
Crazy sweet, didn’t go sticky so crumbled. Have since made with 1/4 cup sugar and it is much better.
2
Neil
It was the BEST rice bubble slice I had EVER tasted😋
5
Katarina
I replaced honey with maple syrup and delicious
4
Esa
Very yummie easy to make. topped with coconut
5
Lisa
Old favourite love adding coconut
5
Izzy
It was soooo good I love it
5
Method
Grease a 20cm square baking tin or dish and line with baking paper.
Place butter, Chelsea Caster Sugar and honey in a large saucepan. Cook over medium heat until butter has melted. Increase heat a little and bring to the boil; boil for 3 minutes.
Remove from heat, add rice bubbles and stir well. Transfer to prepared dish and use a spatula to flatten out. Top with sprinkles, if desired. Slice while still slightly warm.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
283
What did you think of this recipe?
Susie watson
Perfect recipe. Reminds me of my childhood
5
No Name 😘
Amazing just amazing
5
Casey
Is this a joke? I literally just made this and it crumbled when I cut into it
1
Alexis
I love the recipe sure to do this again family loved it as well
4
Hana
Crazy sweet, didn’t go sticky so crumbled. Have since made with 1/4 cup sugar and it is much better.
2
Neil
It was the BEST rice bubble slice I had EVER tasted😋
5
Katarina
I replaced honey with maple syrup and delicious
4
Esa
Very yummie easy to make. topped with coconut
5
Lisa
Old favourite love adding coconut
5
Izzy
It was soooo good I love it
5
You May Like These
ingredients
- 125g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar
- 200g sweetened condensed milk
- 1 cup chopped dried apricots
- 1 x 250g packet of wine biscuits, crushed
Lemon Icing
- 100g butter, softened (or Olivani Spread)
- 1½ cups Chelsea Icing Sugar
- Grated zest and juice of 1 lemon
- 1 Tbsp hot water
- ¼ cup desiccated coconut (to decorate)
ingredients
Base
- 1 cup Edmonds Standard Grade Flour
- ½ cup desiccated coconut
- ½ cup Chelsea Soft Brown Sugar
- 125g butter, melted (or Olivani Spread)
Filling
- 60g butter, extra (or Olivani Spread)
- ¼ cup Chelsea Golden Syrup (Tin)
- 1 X 400g can sweetened condensed milk
- 70g macadamia nuts, roughly chopped
Chocolate Topping
- 270g dark cooking chocolate finely chopped
- 3 tsp vegetable oil
ingredients
- 125g butter (or Olivani Spread)
- ½ cup Chelsea White Sugar
- 2 Tablespoons honey (of your choice)
- 2-2 ½ cups of rice bubbles
ingredients
- 1 cup Chelsea Golden Syrup
- 1 cup Chelsea White Sugar
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- 8 cups rice bubbles
- 1 cup dark chocolate chips
ingredients
- 100g butter
- 2 Tbsp liquid honey
- ¾ cup Chelsea White Sugar
- 2 ½ cups rice bubbles
- 100's & 1000's sprinkles
ingredients
- ½ cup cashew spread or peanut butter
- ⅓ cup Chelsea Demerara Sugar
- 2 tbs coconut oil
- 2 cups puffed rice
- ½ cup desiccated coconut
- ¼ cup walnuts, chopped
- 2 tbs cacao powder
ingredients
- 100g butter
- 100g Chelsea White Sugar
- 1 ½ Tbsp Chelsea Golden Syrup (tin)
- 3-5 cups of rice bubbles
- 200g white chocolate melts (optional)
- 2-3 drops food colouring (optional)
- Sprinkles (optional)
learn about baking
How to Choose SugarFor Baking?
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