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?
Lollies4u777
This recipe was super good! I can't believe ANYONE would say that it's dry and crumbly!!!
5
Jacinda
Love this recipe and it take hardly that long to make. And it is sooooooooooooooooooooooooYummmmmmmmmmmy!!!!
5
Chelsea Customer
What's your preferred amount (cups) of rice bubbles to have in this recipe??CHELSEA: We usually end up using about 4 cups.
3
Agnes
Easy and yum as
5
TASTER
VERY SWEET
4
Milly
I loved this recipe! It was amazing!!!!
5
Marama
They are delicious!
5
Millie bonifant
It worked like a charm and they were delicious.
5
lorraine
yummy
5
lucy
yum yum yum they tasted amazing we love your website!!!!!!
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?
Lollies4u777
This recipe was super good! I can't believe ANYONE would say that it's dry and crumbly!!!
5
Jacinda
Love this recipe and it take hardly that long to make. And it is sooooooooooooooooooooooooYummmmmmmmmmmy!!!!
5
Chelsea Customer
What's your preferred amount (cups) of rice bubbles to have in this recipe??CHELSEA: We usually end up using about 4 cups.
3
Agnes
Easy and yum as
5
TASTER
VERY SWEET
4
Milly
I loved this recipe! It was amazing!!!!
5
Marama
They are delicious!
5
Millie bonifant
It worked like a charm and they were delicious.
5
lorraine
yummy
5
lucy
yum yum yum they tasted amazing we love your website!!!!!!
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
- 1 cup mashed banana (about 2 large bananas)
- 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
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 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
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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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