Makes roughly x24 pieces
Ingredients
- Honey 1 ½ Tbspn (50g)
- Butter 100g
- Sugar 100g
- Puffed Rice 4 Cups (112g)
- Optional (White Chocolate buttons/chunks 70g)
Tools
- Large Saucepan/Pot
- Spatula
- Measuring Cup
- Measuring Spoons
- Slice Tin 30cm x 20cm (Adjustable tins are fantastic)
- Baking Paper
Method
- Combine in the Large Saucepan the Honey, Butter and Sugar.
- Heat on a low heat until melted, then increase the heat to medium and bring to a boil for 3-5 minutes stirring throughout. (It should bubble and caramelize, smelling like honey)
- Remove from heat and straight away add Puffed Rice.
- Stir the mixture rapidly with a Spatula to coat all the Puffed Rice evenly.
- Transfer to the lined tin, spread across the bottom of the tin.
- Add the White Chocolate to the surface, using the spatula to poke in slightly.
- Press the mixture down into the tin firmly, if needed use the back of a spoon to finish pressing and smoothing mixture down flat.
- Leave in the fridge for 20 minutes to set.
- Finish by cutting into slices, use a serrated knife.
Side notes
- Store in a Tin or Container.
- White Chocolate is an extra, this can be substituted for multiple other inclusions like, Sunflower Seeds, Dried Fruits or even sprinkles for a party.
- If Puffed Rice seems overly coated once added to boiled mixture, additional small amounts of Puffed Rice can be added.
- The longer the mixture boils for the crunchier and harder the final slice will be, aiming for a slightly chewy finish also means there will be less crumbs and breakage whilst cutting. (Although the crumbs are a great treat to sprinkle as a topping on yogurt or ice cream)