How to make the kiwi favourite Rice Bubble Slice. Made from simple pantry staples, you can also add a delicious chocolate topping and sprinkles if you like.
Rice Bubble Slice is a classic New Zealand recipe that most Kiwis would have eaten at kids birthday parties growing up. I love how easy it is to make with only a few pantry staple ingredients. It is a perfect lunch box filler to keep in the fridge for a quick treat.
You only need four main ingredients to make rice bubble cake: butter, honey, brown sugar and rice bubbles. It is so hard to stop at only one piece as it is so delicious.
WATCH MY VIDEO ON CLASSIC KIWI PARTY FOOD:
You can serve it cut into bars or even small bite sized pieces. If it is for a party it is great to make rice bubble cupcakes by spooning the mixture into individual patty cases. Sprinkle with hundreds and thousands and they look super cute. If you want to make the classic chocolate crackle cakes check out this recipe from Edmonds.
Step-by-step how to make rice bubble slice:
This is such a simple recipe to make, first start off by melting the butter, honey and brown sugar in a large saucepan.
Keep stirring and bring it to a soft bubble, let it bubble for a few minutes until the sugar has dissolved. Pour in 4 cups of rice bubbles and give it a good stir to cover them all in the honey sauce.
Pour the mixture onto a tray lined with baking paper. My tray is 22 x 30 cm. Use a smaller tray/tin if you want your rice bubble slice to be thicker.
Spread the mixture out with a spatular then press down and smooth it out with the back of a metal spoon. Now you can either top with melted chocolate or just sprinkle over hundreds and thousands if you want to keep it simple. You can use white, milk or dark chocolate for the topping.
Here are some common questions about Rice bubble slice:
Yes you can just swap the honey for golden syrup.
There are lots of variations around. I have seen versions with chocolate chips, peanut butter, milo, snickers, cranberries and marshmallows.
Rice bubbles are not gluten free as they contain a sweetener derived from barley or malt which contains gluten. You can however buy gluten free rice bubbles and use those instead.
This is the perfect recipe to make with kids, my boys love to help when I make it. They love the sound of the rice bubbles crackling in the hot honey syrup. They also love adding the sprinkles at the end.
Storage:
Store this slice in an airtight container in the pantry or fridge for up to a week.
Yes you can freeze rice bubble it sliced up wrapped in cling film or in an airtight container. It will last for approx 3 months in the freezer.
Top tips:
It takes around 1-2 hours in the fridge but you can speed up the process by putting it into the freezer for 20 min.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Rice bubble slice
This recipe for rice bubble slice is so simple and easy to make. You can also make it with chocolate topping.
Ingredients
- ½ cup brown sugar
- 120g butter, melted
- 1 Tbsp honey
- 4 cups of rice bubbles
- 2 Tbsp sprinkles
Chocolate topping (optional)
- 200g chocolate, melted
- 1 Tbsp vegetable oil
Instructions
- Add brown sugar, butter and honey to a large saucepan.
- Melt on the stovetop until bubbling.
- Remove from heat, add rice bubbles and mix well.
- Pour into lined tray and spread out.
- Mix melted chocolate with the oil and pour over the slice. Spread to the edges and dust over sprinkles.
- Chill in the fridge for 1 hour or until set - then cut into slices.
Notes
- Store in an airtight container in the fridge for up to a week.
- You can use white, milk or dark chocolate for the topping.
Nutrition Information:
Yield: 24 slices Serving Size: 1Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 64mgCarbohydrates: 14gFiber: 0gSugar: 10gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Sarah says
Can I use marg instead of butter?
VJ cooks says
I haven't tried that sorry. I think it should work but the flavour will obviously be different.
christina pemerika says
My slice didn't set well, with the 4 cups of rice bubbles I added more because the rice bubbles weren't soaking up the mixture enough.
VJ cooks says
The more rice bubbles you add the less toffee there is to make it set.
Ashley says
What is a good tip when cutting it? I find when I go to cut it it doesn't cut nicely and breaks up. I tried cutting it once it had only been setting for 20 mins and that cut a lot nicer but still not great. TYIA 🙂
VJ cooks says
Good question! I cut mine with a bread knife - sawing backwards and forwards. Even then there will always be crumbly bits. I tidy them up as I go haha.