Honey Bubble Slice

Honey Bubble Slice

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)

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