Rice Bubble Slice is the New Zealand version of Rice Krispie Treats without marshmallow. Made with honey, it is quick and easy to make and tastes super nostalgic.
- 150g rice bubbles or rice krispie cereal
- 180g granulated sugar
- 180g unsalted butter, cold from the fridge is fine
- 60g honey
- 1/2 tsp vanilla bean paste, optional
- Pinch of salt (leave out if using salted butter)
- Grease and line an 8" (20cm) square pan with parchment paper, leaving the parchment extending over the sides of the pan to form a sling. Secure with binder clips if desired.
- Place the rice bubbles into a large bowl.
- In a heavy bottomed saucepan, combine the sugar, butter, and honey.
- Place over medium heat and heat, stirring often with a spatula, until the butter melts and the mixture comes to a boil.
- Reduce the heat slightly and continue to cook the mixture for 2 and a half minutes, stirring with a rubber spatula.
- Remove from the heat and add the vanilla and salt and mix to combine, then pour the caramel mixture over the rice bubbles.
- Stir well until the rice bubbles are evenly coated.
- Transfer the mixture to the prepared pan and smooth down with a spatula. If you would like to get it extra flat you can take a piece of parchment paper and use it to flatten down the top surface.
- Leave the rice bubble slice to set either at room temperature or in the fridge. When it is close to being cool (after about 30 to 45 minutes), slice into pieces using a sharp knife.
- Store either in the fridge or at room temperature in an airtight container. Rice bubble slice will keep for a few days but it is best eaten in the first 1-2 days.
Keywords: Rice bubble slice, rice bubble cake, new zealand