Rice bubble slice
This slice is a children’s birthday staple…….it holds a permanent place in the party spread, most likely found somewhere in between the multi-coloured fairy bread and the butterfly cupcakes, lightly dusted with icing sugar.
It had been years since I had eaten rice bubble slice but it tasted just as good as I remembered it. The golden mixture gently simmering in its pot filled the kitchen with a buttery, honey-scented aroma…….a warm, happy nostalgic smell.
I thought I would do a grown-up version of this slice and so added beautiful, dark Dutch-press cocoa to one batch. Although seriously tasty I still think the original version with its sticky golden texture and buttery, honey-spiked undertones is the way to go.
100g brown sugar
2 tbsp honey
1 tsp vanilla essence
4 cups rice bubbles
2 tbsp cocoa (optional should you want to make chocolate rice bubble slice)
1. Place the butter, brown sugar, honey and vanilla essence in a saucepan and bring to the boil, lower heat and continue to simmer for 5 minutes.
2. Add the rice bubbles to the sugar mixture and stir well so that all the rice bubbles are coated.
3. Spoon the mixture into a greased tin and press firmly. Leave to cool and then cut into slices.