Article: Egmont Honey Rice Bubble Slice
Egmont Honey Rice Bubble Slice
INGREDIENTS:
- 150g rice bubbles cereal
- 180g sugar
-180g salted butter
- 60g Mānuka Honey
- 1 block of white chocolate (optional)
METHOD:
- In a saucepan, combine butter, sugar and Mānuka honey.
- Place it over medium heat and stir until the butter melts and the mixture comes to a boil. Let it simmer for 2 and a half minutes
- Pour the caramel mixture over the rice bubbles and give it a good stir until everything’s evenly coated.
- Transfer the mixture to a lined pan and smooth it out with a spatula.
- Let it cool for about 30 to 45 minutes, then slice it up with a sharp knife.
- Optionally, melt white chocolate in a sauce pan and drizzle over the top.
- Store either in the fridge or at room temperature in an airtight container. Enjoy!
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