White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 100g butter
- 100g Chelsea White Sugar
- 1 ½ Tbsp Chelsea Golden Syrup (tin)
- 3-5 cups of rice bubbles
- 200g white chocolate melts (optional)
- 2-3 drops food colouring (optional)
- Sprinkles (optional)
Additional tips
To make this recipe gluten free use gluten free rice bubbles.
Chelsea Products in Recipe
Reviews
194
What did you think of this recipe?
alexis kemp
I love the recipe it was awesome and it was delisous. I am 12 years old I love to bake at home and cook
5
Claudia
LOVEEE, home baking just like my mama.. I'm only 10 and boy have I had a good time on this app making all these recipes thanks a lot now I can create recipes for my family and me!
5
Zaph
I made these as a once in a while treat for my wee nieces and nephews, I added some M&M's too. They look forward to this when they come to visit! Thanks for the recipe.
5
lesley clements
I have been eating this treat on and off for the past 55 years and still love it.
5
Lily
This recipe is one of the easiest, quickest, most delicious recipes I have ever made. I love it.
5
Zoe
Very delicious
5
Griffyn
I made this with 4 cups of rice bubbles and 1 cup of desiccated coconut and it was amazing! Whipped it up in five minutes!
4
Rachel Smith
Very good
5
Unknown
Amazing
5
rather not say
This is really yummy and it is really easy to make!! Maybe if you can tell what type of heat to do so we don't burn bit like I did!
5
Method
Grease and line a Swiss roll or slice tin.
Melt the Tararua Butter, Chelsea White Sugar, and Chelsea Golden Syrup in a large saucepan. When melted, boil for 3 minutes.
Remove from heat, add rice bubbles and mix well.
Transfer to prepared tin and press down to even out the surface. Leave to cool before cutting into bars or squares (use a sharp serrated knife for best results).
For chocolate dipped rice bubble bars, place chocolate melts in a microwave-safe dish and microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth. Mix in food colouring gradually, until desired colour is achieved. Dip bars into chocolate, using a spoon to help coat. Place on a sheet of baking paper, add sprinkles and leave to set.
Additional tips
To make this recipe gluten free use gluten free rice bubbles.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
194
What did you think of this recipe?
alexis kemp
I love the recipe it was awesome and it was delisous. I am 12 years old I love to bake at home and cook
5
Claudia
LOVEEE, home baking just like my mama.. I'm only 10 and boy have I had a good time on this app making all these recipes thanks a lot now I can create recipes for my family and me!
5
Zaph
I made these as a once in a while treat for my wee nieces and nephews, I added some M&M's too. They look forward to this when they come to visit! Thanks for the recipe.
5
lesley clements
I have been eating this treat on and off for the past 55 years and still love it.
5
Lily
This recipe is one of the easiest, quickest, most delicious recipes I have ever made. I love it.
5
Zoe
Very delicious
5
Griffyn
I made this with 4 cups of rice bubbles and 1 cup of desiccated coconut and it was amazing! Whipped it up in five minutes!
4
Rachel Smith
Very good
5
Unknown
Amazing
5
rather not say
This is really yummy and it is really easy to make!! Maybe if you can tell what type of heat to do so we don't burn bit like I did!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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