White Sugar
The uniform size of the...
- 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
Reviews
198
What did you think of this recipe?
Connie
Best recipe ever ! Super simple and quick but always goes down a treat !
5
1526700558
Great recipe. Super quick and easy to make. I whipped a batch up in the morning for a last minute staff morning tea.
5
Conor
How hot should the element be?CHELSEA SUGAR: Hi there, a medium heat is best.
5
Cameron Jenkins
I love this recipe, but wondered if we could swap the ricebubbles for cocopops as i have an over supply of these in my house that one one is eating.
5
Unknown
This was the best the four similar recipes. It is quick and easy and yummy
5
Izzy
I made it and it was really good
5
Zita
this is so yum i can have the whole thing to my self!!!!!!
5
Shikyla
Hi Just a QuestionCan we use different sugar like brown sugarWow this is a great sweet treat for my daughter Leah.Chelsea Sugar:Yes, you could use other types of sugar, however, for best results please use Chelsea White Sugar.
5
Sharine
It was super fun to make, didn't like it at first but the second was yum!
4
Unknown
Hi, I was wondering if you had to use white sugar or you could use brown sugar to improvise?CHELSEA: Hi there, yes you can use brown sugar in place of the white sugar :-)
5
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.
Additional tips
To make this recipe gluten free use gluten free rice bubbles.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
198
What did you think of this recipe?
Connie
Best recipe ever ! Super simple and quick but always goes down a treat !
5
1526700558
Great recipe. Super quick and easy to make. I whipped a batch up in the morning for a last minute staff morning tea.
5
Conor
How hot should the element be?CHELSEA SUGAR: Hi there, a medium heat is best.
5
Cameron Jenkins
I love this recipe, but wondered if we could swap the ricebubbles for cocopops as i have an over supply of these in my house that one one is eating.
5
Unknown
This was the best the four similar recipes. It is quick and easy and yummy
5
Izzy
I made it and it was really good
5
Zita
this is so yum i can have the whole thing to my self!!!!!!
5
Shikyla
Hi Just a QuestionCan we use different sugar like brown sugarWow this is a great sweet treat for my daughter Leah.Chelsea Sugar:Yes, you could use other types of sugar, however, for best results please use Chelsea White Sugar.
5
Sharine
It was super fun to make, didn't like it at first but the second was yum!
4
Unknown
Hi, I was wondering if you had to use white sugar or you could use brown sugar to improvise?CHELSEA: Hi there, yes you can use brown sugar in place of the white sugar :-)
5
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