Ingredients

For the chocolate based version:

• 70g rice krispies / rice bubbles
• 50g desiccated coconut
• 20g powdered sugar
• 4 tsp cocoa powder (any kind is fine, I used dutch process)
• Pinch of salt
• 160g chopped chocolate (I used half milk and half dark)
• 25g refined coconut oil

For the Cocoa / Coconut Oil based version:

• 70g rice krispies / rice bubbles
• 70g powdered sugar
• 50g desiccated coconut
• 2 Tbsp Cocoa (any kind is fine, I used dutch process)
• Pinch of salt
• 125g refined coconut oil, melted

Instructions

For the chocolate based version:

1. Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
2. In a large bowl, combine the rice bubbles, coconut, powdered sugar, cocoa powder, and salt.
3. In a heatproof bowl set over a pot of simmering water (make sure the bowl does not touch the water), or in a microwave, melt the chocolate. Add the coconut oil and mix until well combined. The heat of the chocolate should be enough to melt the coconut oil, but re-warm very briefly to help incorporate if needed.
4. Pour the chocolate mixture into the bowl of dry ingredients, and mix well with a spatula until well combined.
5. Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
6. Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.

For the Cocoa / Coconut Oil based version:

1. Grease an 8" (20cm) square pan and line with a piece of parchment that extends over the ends slightly to help remove the slice once set.
2. In a large bowl, combine rice bubbles, powdered sugar, desiccated coconut, cocoa, and salt. Add the coconut oil and mix well to combine.
3. Transfer to the prepared pan and spread out and then use an offset spatula or spoon to spread smooth.
4. Refrigerate until set, about 45 minutes to an hour, then cut or break into pieces. Store in the fridge in an airtight container.

Ingredients

• 150g rice bubbles or rice krispie cereal
• 180g granulated sugar
• 180g unsalted butter, cold from the fridge is fine
• 60g honey
• ½ tsp vanilla bean paste, optional
• Pinch of salt (leave out if using salted butter)

Instructions

1. Grease and line an 8" (20cm) square pan with parchment paper, leaving the parchment extending over the sides of the pan to form a sling. Secure with binder clips if desired.
2. Place the rice bubbles into a large bowl.
3. In a heavy bottomed saucepan, combine the sugar, butter, and honey.
4. Place over medium heat and heat, stirring often with a spatula, until the butter melts and the mixture comes to a boil.
5. Reduce the heat slightly and continue to cook the mixture for 2 and a half minutes, stirring with a rubber spatula.
6. Remove from the heat and add the vanilla and salt and mix to combine, then pour the caramel mixture over the rice bubbles.
7. Stir well until the rice bubbles are evenly coated.
8. Transfer the mixture to the prepared pan and smooth down with a spatula. If you would like to get it extra flat you can take a piece of parchment paper and use it to flatten down the top surface.
9. Leave the rice bubble slice to set either at room temperature or in the fridge. When it is close to being cool (after about 30 to 45 minutes), slice into pieces using a sharp knife.
10. Store either in the fridge or at room temperature in an airtight container. Rice bubble slice will keep for a few days but it is best eaten in the first 1-2 days.

WOW

Queenstown