Four ingredients, zero baking, and the kids can do most of the work themselves.
This Chocolate Rice Bubble Slice has a crunchy chocolate and puffed rice base topped with melted chocolate, and it's the perfect kids party food for bake sales, picnics and lunch boxes.
A Quick Look At The Recipe
✅ Recipe Name: Chocolate Rice Bubble Slice
🕒 Ready In: 4 hours 10 minutes (mostly chilling)
👪 Serves: 20
🍫 Calories: 152kcal per serve
🥣 Main Ingredients: butter, chocolate, golden syrup, Rice Bubbles
📖 Dietary Info: vegetarian, freezer-friendly, can be made gluten-free
⭐ Why You'll Love It: Zero baking, just 4 ingredients for the base, and the kids can help with every step.
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Kids loved this, so quick and easy to make. Perfect for a treat or their lunch boxes.
- Lisa
Rice bubble slices are always a hit - from my Rice Bubble Marshmallow Slice and Caramilk Rice Bubble Slice, to my Mars Bar Slice. There's something magical about them that gets loved by young and old alike.
Jump to:
Why You're Going To Love This Recipe
- No bake - this rice bubble slice needs zero cooking.
- 4 ingredients - just butter, chocolate, golden syrup and Rice Bubbles for the base, plus a chocolate topping and sprinkles to finish.
- Kids can help make it - the perfect kid-friendly recipe for getting little ones in the kitchen.
- Conventional and Thermomix methods - both are in the recipe card at the end of the post.
Slice Ingredients
Just 4 basic main ingredients that you probably already have in your kitchen.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Golden syrup - helps hold the slice together and adds sweetness. Corn syrup, honey or maple syrup all work as substitutes.
- Rice Bubbles - also known as Rice Krispies, any brand of puffed rice cereal works.
Variations
- Swap in cornflakes - use cornflakes instead of Rice Bubbles for a different crunch, like my Honey Cornflake Slice.
- Go white chocolate - swap the topping (or even both layers) for white chocolate instead of milk or dark.
- Add a peanut butter swirl - stir a spoonful of peanut butter through the melted chocolate base, or check out my Peanut Butter Slice for a full PB version.
- Gluten-free - just use a gluten-free puffed rice cereal; the rest of the recipe stays exactly the same.
- Caramello swirl - swap the topping chocolate for melted Caramello chocolate for a gooey caramel twist, similar to my Caramello Slice.
How To Make Chocolate Rice Bubble Slice
This no-bake chocolate slice takes just 10 minutes to prepare, then leave it in the fridge to firm up!
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Melt the butter, chocolate and golden syrup. Grease and line a slice tin. Place the butter, milk chocolate and golden syrup in a microwave-safe bowl and heat in 30 second bursts on medium power, stirring each time, until melted.
- Step 2: Add the Rice Bubbles. Add the Rice Bubbles to the bowl and stir until thoroughly coated in the chocolate mixture.
- Step 3: Press into the tin. Press the mixture very firmly into the prepared tin using a jug or round glass - you want it firm enough to hold together when cut.
- Step 4: Add the topping and chill. Melt the milk chocolate and coconut oil (if using) in a microwave-safe bowl on 50% power, stirring every 30 seconds, until just melted. Spread over the slice, decorate with sprinkles, then chill for a minimum of 3-4 hours.
- Step 5: Cut the slice. Remove from the fridge about 30 minutes before cutting into squares with a warm serrated knife.
Recipe Tips
- Use a fresh box of Rice Bubbles - this keeps the slice crispy and crunchy.
- No microwave? Melt the chocolate and butter mixture in a saucepan on low heat instead.
- Press very firmly into the greased and lined tin so it doesn't fall apart when cut.
- Chilling time - minimum 3-4 hours, overnight is best.
- Cutting - take it out of the fridge 30 minutes before cutting so the chocolate softens slightly. Use a small serrated knife through the chocolate layer, then the Rice Bubbles layer. More tips in my how to cut perfect slices post.
- Storing - airtight in the fridge for up to 1 week, or freeze for up to 1 month.
Chocolate Rice Bubble Slice FAQs
Yes! Wrap the slice well and freeze for up to 1 month.
No, it's optional. But it helps stop the chocolate topping from cracking when you slice it.
It can be - just make sure you use gluten free Rice Bubbles.
This usually means the mixture wasn't pressed firmly enough into the tin before chilling. Use a jug or round glass to press down hard - you should hear some of the rice bubbles crushing.
More Easy Slice Recipes
For more easy and delicious slices, here are some more popular recipes:
Chocolate Rice Bubble Slice
Ingredients
For The Base
- 80 g (⅓ cup) butter
- 180 g milk chocolate chopped, or melts
- 40 g (2 tbs) golden syrup
- 90 g (3 cups) Rice Bubbles or any puffed rice
For The Topping
- 180 g milk chocolate chopped, or melts
- 20 g (1 tbs) coconut oil or mild vegetable oil (optional)
Instructions
- Grease and line a 18cm x 22cm rectangular slice tin with baking paper and set aside.
- Melt the butter, milk chocolate and golden syrup in a microwave safe bowl on medium power (50%) in 30 second bursts in the microwave (or on low heat in a saucepan) until melted.Please note: leaving some small lumps of chocolate is completely fine.If using a Thermomix: Place the milk chocolate, butter and golden syrup into the Thermomix bowl. Melt for 3 minutes, 60 degrees, Speed 2.
- Stir through the Rice Bubbles.If using a Thermomix: Add the Rice Bubbles and mix for 15 seconds, Reverse, Speed 2, or until completely combined.
- Press mixture very firmly into the prepared tin. Use a round glass or jug to press the mixture down as hard as you can (you'll hear some of the rice bubbles crushing).
- To make the topping, place the milk chocolate and coconut oil in a microwave safe bowl. Microwave on medium for 2-3 minutes at medium power (50%), or until just melted, stirring every 30 seconds with a metal spoon. Stir until smooth.If using a Thermomix: Place the milk chocolate and coconut oil into a clean Thermomix bowl. Melt for 3 minutes, 50 degrees, Speed 3 or until melted (scraping down the sides of the bowl occasionally).
- Spread over slice and refrigerate until firm (a minimum of 3-4 hours - or best overnight).
- Remove slice from the refrigerator about 30 minutes before cutting into squares with a warm serrated knife.
Notes
- Use a fresh box of Rice Bubbles or Rice Krispies - this will ensure your slice is crispy and crunchy!
- If you don't want to use a microwave - you can also melt the chocolate-butter mixture in a saucepan on a low heat.
- Golden syrup substitutions - you can replace the golden syrup with corn syrup, honey or maple syrup.
- Press the mixture VERY firmly into a greased and lined baking tin -the mixture needs to be pressed down very firmly so that it doesn't break apart you you cut it.
- Adding coconut oil or vegetable oil to the milk chocolate - will prevent the chocolate topping layer from cracking when sliced.
- Chilling time - leave in the fridge to set for a minimum of 3-4 hours (overnight is best).
- Cutting the slice - take the slice out of the fridge 30 minutes before cutting to allow the chocolate to soften slightly. Use a small serrated knife to cut through the chocolate layer and then through the Rice Bubbles layer. For more tips on cutting slices see my detailed post on how to cut the perfect slices.
- Storing - chocolate rice bubble slice can be stored in an airtight container in the fridge for up to 1 week. It can also be frozen for up to 1 month.
bob says
yummy
Lisa says
Kids loved this, so quick and easy to make. Perfect for a treat or their lunch boxes.