Rice Bubble Slice

Easy Rice bubble slice made with honey, perfect for parties, tips and substitutions for making it vegan, dairy-free and gluten-free

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Course: Baking

Cuisine: New Zealand

Keyword: dairy-free rice bubble slice, gluten-free rice bubble slice, honey rice bubble slice, rice bubble recipe, rice bubble slice, rice bubble square, rice krispie treat

Servings: Pieces

Calories: 114kcal

Author: Stacey

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4.58 from 133 votes

Ingredients

125 g butter
¼ cup sugar
3 tablespoon honey
1 teaspoon vanilla ??
5 cups rice bubbles

Instructions

Start by lining a square / rectangular cake tin with baking paper. The tin I use is approximately 20 cm x 25 cm.
Melt the honey, butter and sugar in a saucepan over a medium heat
Let the mixture come to the boil, you will want to boil it for about 3 minutes
You will know when it is ready as the colour will change to a light caramel, and the mixture will begin to thicken, it is perfect when you can run a wooden spoon through it and you are able to create a channel that holds for a few seconds (there is an image up above that shows this
Remove from the heat and stir through the vanilla, it will bubble a bit when you do this
Add the rice bubbles
Stir until well combined
Tip the mix into the lined cake tin and press it down to cover the base of the tin evenly. I use a rubber spatula to do this
Refrigerate until solid I find 30-60 mins is sufficient
Slice into pieces and enjoy.
Once hardened it will keep in an air tight container at room temperature.

Video

Notes

To make this recipe gluten-free, substitute rice bubbles for a gluten-free puffed rice cereal
To make this recipe dairy-free, substitute the butter for the same weight of coconut oil
To make this recipe without honey, you can either substitute the honey for an alternative syrup, such as golden syrup, treacle or brown rice syrup. Or you can leave out the honey and increase the sugar to ½ a cup

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