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)