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?
Heather
It might pay to tell people to turn down the element as at 1 1/2 mins, the mixture is burning and dark brown. Younger bakers may not realise to simmer it rather than boil hard.
2
Alex Anderson
Absolutely delicious! Reconnected with this childhood favourite. 4 cups of rice bubbles was the perfect amount. Highly recommend!
5
Pippa Schulz
I hope it will work out
5
nise
How can those who gave a one star get it so wrong its the most simplest recipe out! I didnt use the whole 100g of butter and sugar and instead used 75g of each just cause it was too sweet for our liking. Chucked it in the fridge to speed it up cause my family crave this all the time.
5
Angelique
I love the quick recipes
5
marlow
it was so yummy and easy as
5
Kaycee
Amazing
4
Lydia Haywood
this is the best i love it so much
5
EVIE GELDENHUYS
I USE THIS EVERY TIME, ten out of ten, I love it.
5
Lily sang
this is by far one of the best rice bubble crackles i have made really easy if you don't have many ingredients,
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?
Heather
It might pay to tell people to turn down the element as at 1 1/2 mins, the mixture is burning and dark brown. Younger bakers may not realise to simmer it rather than boil hard.
2
Alex Anderson
Absolutely delicious! Reconnected with this childhood favourite. 4 cups of rice bubbles was the perfect amount. Highly recommend!
5
Pippa Schulz
I hope it will work out
5
nise
How can those who gave a one star get it so wrong its the most simplest recipe out! I didnt use the whole 100g of butter and sugar and instead used 75g of each just cause it was too sweet for our liking. Chucked it in the fridge to speed it up cause my family crave this all the time.
5
Angelique
I love the quick recipes
5
marlow
it was so yummy and easy as
5
Kaycee
Amazing
4
Lydia Haywood
this is the best i love it so much
5
EVIE GELDENHUYS
I USE THIS EVERY TIME, ten out of ten, I love it.
5
Lily sang
this is by far one of the best rice bubble crackles i have made really easy if you don't have many ingredients,
5
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learn about baking
How to Choose SugarFor Baking?
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