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Slices

Rice Bubbles Slice

Name: Rice Bubbles Slice
Prep time: 5 min
Cook time: 5 min
Yield: 24
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)

4.7

Preparation

5 mins

Bake

5 mins

Difficulty

Easy

Servings

Call it a slice, crackles or whatever you want, we all love this party favourite.

Slices

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Ingredients
Method

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)

Additional tips

To make this recipe gluten free use gluten free rice bubbles.

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

198

What did you think of this recipe?

Jennifer Beesley

Delicious and so so easy to make - for non-bakers it's quick and easy school bake sale treats - such a winner. You can jazz this up with bits of chocolate buttons or jelly drops. Make quick white chocolate sauce and drizzle over.

fart head

This tasted burnt and smashes when I try to cut it - not making it again.

Christine

Very simple and easy to make. Tasted divine. Loved by all my grandchildren.

1685333139

Love it. Its easy to make, and the kids love it to.

jacob

Hello all I have used this recipe on multiple occasions and works perfectly have seen a few comments about it being \dry and crumbly\" or that it doesn't set this is all to do with sugar quantity and heat too dry and hard reduce sugar added or too soft add more sugar just make sure when boiling mix that all sugar melts you can do this by running a spoon through and looking at it on the back of the spoon. Hope these hints help."

Annabell

Great

amber

I like it.

Amelia

SO GOOD! I make it ALL THE TIME and my kids always beg for more!!! I love it!!!!!!

Method

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.