You only need 5 ingredients to make this irresistible rice bubble slice from scratch. Full of sweet honey flavour, it is gooey, chewy and impossible to stop at just one piece!
Rice Bubble slice is a sweet, no-bake slice made with butter, honey, sugar and rice cereal. A classic Australian recipe, most Aussies would have grown up enjoying them at kids’ birthday parties. They taste delicious and are SUPER easy to make with only a few common pantry ingredients.
Served in squares or paper cases, they are perfect for serving at kids’ parties, to keep in the fridge for an afternoon snack or any time you need a sweet treat. And if you’re looking for a healthier version, check out these healthier LCM bars!
Why you’ll love this recipe
Quick and easy to make – you only need 5 basic pantry ingredients and about 5 minutes to prepare them. Just melt, and mix!
No-bake – no need to turn on the oven.
So delicious! – They are sweet, chewy and a favourite treat for all ages.
Making your own bars at home is a great alternative to store-bought rice bubble bars. And you know exactly what goes into them!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Rice Bubbles – also known as Rice Krispies, are a cereal made from puffed white rice. While Rice Bubbles are not gluten-free, similar gluten-free versions can be found in supermarkets and health food stores if you require gluten-free rice bubble slice.
Butter – real, unsalted butter is used to add richness and flavour to the slice, as well as to hold the slice together. I recommend using real butter, rather than margarine or butter substitutes for best results. However, if you need the slice to be dairy free, coconut oil can be used (but the slice will be more soft and “loose”).
Honey – the syrup that holds the slice together is made with honey, butter and sugar. Honey gives the slice its traditional flavour and I recommend choosing a good quality honey where possible.
Sprinkles – are of course optional. Use your favourite, colourful sprinkles or swap them for chocolate bits, melted chocolate or any of your favourite toppings!
Step by step guide
Step 1. Make the honey syrup.
Melt the butter, honey and sugar together in a saucepan. Turn the heat down low and simmer for 2-3 minutes, until thick and bubbly.
Step 2. Mix together.
Add the hot honey mixture to the rice bubbles and stir to combine. I use a mixing bowl, but if you use a large enough saucepan you can add the Rice Bubbles directly to the syrup in the saucepan and stir.
Step 3. Press into tin.
Add the Rice Bubble mixture to a 25 cm x 18 cm/10 x 7 inch (or similar) tin and firmly press the mixture down to flatten.
Step 4. Decorate.
Top the slice with sprinkles, chocolate pieces or a drizzle of melted chocolate (or leave plain). Place the slice into the refrigerator for at least an hour to set before slicing.
Remove the set slice from the tin and let it sit at room temperature for 10-15 minutes and cut into squares.
Full recipe steps and instructions can be found in the recipe card below.
Expert tips
- Use the microwave rather than stovetop if preferred. You can melt the butter, sugar and honey together in the microwave. Just make sure that you stir it every 30 seconds and use a large bowl so there is no overflow.
- Customise the toppings to suit. Try adding your favourite sprinkles over the top before the mixture sets. Or, add a handful of chocolate chips, mini M&Ms or Smarties to the top of the slice. They are also great with a drizzle of melted white chocolate over the top.
- The slice will set quite hard in the fridge. I recommend removing the slice from the tin and letting it sit at room temperature for 10-15 minutes before slicing. If you try to cut it when it is too hard, the pieces will break.
- Leave the baking paper a little longer and hanging over the edges for easy removal of the slice when set.
- This recipe can also be made into individual cupcake cases instead of into a slab. Make the mixture as per the recipe below and then spoon the mixture into cupcake trays lined with paper cases.
FAQs
Rice Bubble slice can be kept in the fridge in an airtight container for up to a week. I recommend letting the slices sit at room temperature for at least 10 minutes before eating, to soften slightly.
Leftover rice bubble squares can be frozen for up to 3 months. Let the slice cool completely and cut into squares. Wrap the slices in baking paper and store in an airtight container. To thaw, let the slices sit at room temperature for 30-60 minutes.
This recipe will make around 20 slices, but of course the pieces can be cut smaller or larger, depending on your needs.
Related recipes
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Rice Bubble Slice
Ingredients
- 125 grams butter cut into cubes
- ½ cup sugar
- ¼ cup honey
- 5 cups Rice Bubbles
Optional (to decorate)
- sprinkles or use chocolate bits, mini M&Ms or a drizzle of melted chocolate.
Instructions
- Melt the butter, honey and sugar together in a saucepan over medium heat. Turn the heat down low and simmer for 2-3 minutes, until thick and bubbly.
- Add the Rice Bubbles to a large mixing bowl and pour the hot honey mixture over the top. Stir to combine. (I use a mixing bowl, but if you use a large enough saucepan you can add the Rice Bubbles directly to the syrup in the saucepan and stir.)
- Add the Rice Bubble mixture to a 25 cm x 18 cm (or similar) tin lined with baking paper and firmly press the mixture down to flatten.
- Top the slice with sprinkles, chocolate pieces or a drizzle of melted chocolate (or leave plain). Place the slice into the refrigerator for at least an hour to set before slicing.
- Remove the set slice from the tin and let it sit at room temperature for 10-15 minutes before cutting into squares.
Notes
- Rice Bubbles (also known as Rice Krispies) are a cereal made from puffed white rice. While Rice Bubbles are not gluten-free, similar gluten-free versions can be found in supermarkets and health food stores if you require gluten-free rice bubble slice.
- Butter – real, unsalted butter is used to add richness and flavour to the slice, as well as to hold the slice together. I recommend using real butter, rather than margarine or butter substitutes for best results. However, if you need the slice to be dairy free, coconut oil can be used (but the slice will be a little more “loose”).
- A microwave can be used instead of a stovetop, if preferred. You can melt the butter, sugar and honey together in the microwave. Just make sure that you stir it every 30 seconds and use a large bowl so there is no overflow.
- Customise the toppings to suit. Try adding your favourite sprinkles over the top before the mixture sets. Or, add a handful of chocolate chips, mini M&Ms or Smarties to the top of the slice. They are also great with a drizzle of melted white chocolate over the top.
- The slice will set quite hard in the fridge. I recommend removing the slice from the tin and letting it sit at room temperature for 10-15 minutes before slicing. If you try to cut it when it is too hard, the pieces will break.
- Leave the baking paper a little longer and hanging over the edges for easy removal of the slice when set.
- This recipe can also be made into individual cupcake cases instead of into a slab. Make the mixture as per the recipe below and then spoon the mixture into cupcake trays lined with paper cases.
- Storage; Rice Bubble slice can be kept in the fridge in an airtight container for up to a week. I recommend letting the slices sit at room temperature for at least 10 minutes before eating, to soften slightly.
- Freezing; Leftover rice bubble squares can be frozen for up to 3 months. Let the slice cool completely and cut into squares. Wrap the slices in baking paper and store in an airtight container. To thaw, let the slices sit at room temperature for 30-60 minutes.
- Please note that the nutrition information is based on the slice being cut into 20 pieces, with one square being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the slice.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
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