Rice Bubble Slice| 4 Ingredient Recipe

This easy rice bubble slice (or rice krispies treat) is the perfect healthier alternative to store-bought LCM bars! Made with 4 simple ingredients in just a few minutes, it’s the perfect sweet treat.

Two pieces of rice bubble slice with 100s and 1000s on a blue and white plate.

This healthy rice bubble slice, along with my homemade popcorn, healthy apricot and coconut balls, Weet-Bix balls and Milo slice are all simple and delicious recipes that kids love.

Healthy Alternative To LCM Bars

There’s no doubt that store-bought LCM bars are delicious… but they are also full of refined sugar and additives.

Unlike the store-bought version, this homemade and healthy rice bubble slice is made with just 4 ingredients – honey, rice bubbles (or any puffed rice), coconut oil and sprinkles.

A pile of healthy LCM bars made with 100's and 1000's on a plate

Why You’re Going To Love This Healthy Rice Bubble Slice

  1. Just 4 Ingredients – All the ingredients are pantry staples that you probably already have! No need to run out and buy expensive ingredients.
  2. Healthier LCM Bar – This recipe is the perfect alternative to store-bought LCM bars. The kids will be happy and you will too!
  3. Made In Just 5 Minutes – This healthy rice bubble slice only takes about 5 minutes to mix. Just let it chill in the fridge overnight, and you’ve got the perfect snack.
  4. Dairy-Free – this simple recipe is completely dairy-free.
  5. Nut-Free – this honey rice bubble slice is a great option for those with nut allergies.
  6. Vegan Option – substitute the honey with bee-free honey, agave nectar, or sorghum syrup.
A pile of homemade LCM bars on a plate with 100s and 1000s

What You Need

  • rice bubbles – also called rice krispies or puffed rice. I use Kellogg’s brand, but you can use any brand you like.
  • honey – for a vegan slice, you can substitute with bee-free honey, agave nectar, or sorghum syrup.
  • coconut oil – this helps to give the slice it’s delicious crunch. Use liquid coconut oil for this recipe. If you live in a warm climate, your coconut oil will already be liquid. If you live in a cool climate and your coconut oil has solidified, simply warm it into the microwave to melt before using.
  • sprinkles – like 100s & 1000s. You can also make your own sprinkles from desiccated coconut.

How To Make No-Bake Rice Bubble Slice

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!

Step 1 – Mix The Ingredients

Add all the ingredients to a bowl and mix together. The rice bubbles should be completely coated in the honey and coconut oil.

Step 2 – Press Into Tin & Chill

Spoon the mixture into a cake tin and press down firmly. Add extra sprinkles on top and chill in the fridge a few hours or overnight.

Rice Bubble Slice Alternatives

This rice bubble slice is a healthy snack option for kids.

There are other (some less healthy!) ways of making rice bubble slice:

Slices covered in sprinkles on a piece of baking paper

Recipe Tips & FAQ

Can you freeze rice bubble slice?

Yes absolutely! And you can serve it directly from the freezer as a chilled, crunchy summer treat!

How long does this no-bake rice bubble slice keep?

It will keep in the fridge up to 7 days or frozen for up to 1 month.

How do you press the mixture extra firmly into the tin to stop it from crumbling?

Use a cake tin of the same size to help press the mixture down firmly. Place the empty tin (of the same size) over the top of the tin holding the mixture and press down as hard as you can. It’s important that the mixture is pressed down very firmly so that it doesn’t crumble when sliced. 

Is this slice good for packing in lunchboxes?

This slice is best when eaten while still chilled! Once it sits out, the coconut oil and honey will melt, causing the slice to crumble. They’re perfect for after school snacks, though!

How do I cut this slice?

Cut the bars with a very sharp knife while the slice is still in the tin and has been chilled for 3 hours minimum (best overnight). Place the slice pieces back into the fridge as soon as you’ve cut them.

Can I make this slice in my Thermomix?

Absolutely! I’ve updated the recipe card below to include both Thermomix and conventional (bowl and spoon) methods.

A pile of rice bubble slices with 100's and 1000's on a blue and white plate

More Recipes Using Rice Bubbles

Rice bubbles are a pantry staple in our house!

Here’s some fun ways to use rice bubbles in yummy recipes:

  • Healthy Coco-Pop Bars – a healthy chocolate slice made using rice bubbles
  • Chocolate Chip Granola Bars – crunchy and delicious – these sweet muesli bars combine rolled oats, rice bubbles and chocolate chips in a baked slice
  • Mars Bar slice – the ultimate chocolate slice! This is by far one of my most popular recipes ever!
  • White Christmas Slice – a festive slice made with made with white chocolate, rice bubbles, dried cranberries, sultanas, coconut and almonds. 
  • Chocolate Crackles – the most famous kids party food recipe!
  • Malteser Slice – a super popular recipe that will satisfy the biggest of chocoholics!

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Two pieces of rice bubble slice with 100s and 1000s on a blue and white plate.

Healthier LCM Bars

A simple 4 ingredient recipe for making healthier LCM Bars at home using just honey, rice bubbles, coconut oil and sprinkles!
5 from 2 votes
Print Pin Rate
Course: Slices
Cuisine: Australian recipe, western
Keyword: rice bubble slice
Prep Time: 5 minutes
Chilling time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 20 pieces
Calories: 242kcal

Ingredients

  • 4 cups (120g) rice bubbles (or any puffed rice)
  • 1/2 cup (170g) honey
  • 1/3 cup (70g) coconut oil liquid
  • sprinkles or 100s and 1000s

Instructions

Conventional Method

  • Grease and line a 20cm X 20cm square cake tin with baking paper. 
  • Place the rice bubbles, honey, coconut oil and sprinkles into a bowl and mix together really well (the rice bubbles should all be coated with the honey and coconut oil). 
  • Spoon the mixture into the prepared tin and press down firmly (see notes). Add extra sprinkles. 
  • Place into the fridge for 2-3 hours or overnight. Cut into slices straight from the fridge (with the slice still in the tin). Store in the fridge for up to 7 days (or freeze for up to 1 month). Serve straight from the fridge (see notes). 

Thermomix Method

  • Grease and line a 20cm X 20cm square cake tin with baking paper. 
  • Place the rice bubbles, honey, coconut oil and sprinkles into the Thermomix bowl and mix on REVERSE Speed Soft – Speed 1 using the spatula to help mix. Continue mixing until the rice bubbles are all coated with the honey and coconut oil.
  • Spoon the mixture into the prepared tin and press down firmly (see notes). Add extra sprinkles. 
  • Place into the fridge for 2-3 hours or overnight. Cut into slices straight from the fridge (with the slice still in the tin). Store in the fridge for up to 7 days (or freeze for up to 1 month). Serve straight from the fridge (see notes). 

Notes

RECIPE NOTES & TIPS
Ingredients Info
  • rice bubbles – also called rice krispies or puffed rice. I use Kellogg’s brand, but you can use any brand you like.
  • honey – for a vegan slice, you can substitute with bee-free honey, agave nectar, or sorghum syrup.
  • coconut oil – this helps to give the slice it’s delicious crunch. Use liquid coconut oil for this recipe. If you live in a warm climate, your coconut oil will already be liquid. If you live in a cool climate and your coconut oil has solidified, simply warm it into the microwave to melt before using.
  • sprinkles – like 100s & 1000s. You can also make your own sprinkles from desiccated coconut.
More Recipe Tips
Storing – It will keep in the fridge up to 7 days.
Freezing – Freeze for up to 1 month.
Serving – This slice needs to be served chilled directly from the fridge or freezer. Once brought to room temperature it will begin to crumble.
Pressing the mixture into the tin – Use a cake tin of the same size to help press the mixture down firmly. Place the empty tin (of the same size) over the top of the tin holding the mixture and press down as hard as you can. 
Not suitable for lunchboxes – This slice is best when eaten while chilled. Once it sits out, the coconut oil and honey will melt, causing the slice to crumble. Avoid sending this slice in lunchboxes (keep it for a yummy after school snack instead). 
Cutting the slice – chill for a minimum of 3 hours (best overnight) before cutting with a very sharp knife while the slice is still in the tin. Place the slice pieces back into the fridge as soon as you’ve cut them.

Nutrition

Calories: 242kcal | Carbohydrates: 47g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Calcium: 3mg | Iron: 15mg
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8 Comments
  1. Kellie says:

    I always have an ice brick in my son’s lunch box for his yoghurt so these might actually stay chilled enough to stay set

    1. Lucy Mathieson says:

      That’s a great idea!!

  2. Grandy 2-6 says:

    If I replace the coconut oil with Copha, do I need to increase the quantity? and will this make a firmer slice? thank you 🙂

    1. Lucy Mathieson says:

      Hi there, I haven’t made them with copha so you might need to experiment a little – as long as the rice bubbles are nicely coated it should be fine. xx

      1. di says:

        Hello
        How long will these last?

        1. Lucy says:

          Hi Di, these will last a week in the fridge 🙂

  3. Elise says:

    What could the honey be substituted for to make them suitable for under 1s? I’m thinking rice malt syrup or maple syrup, but don’t want them too sugary. And would it be 1:1 swap?

    1. Lucy Mathieson says:

      Hi Elise, you could use rice malt syrup for sure – the only thing is that they wont hold together as well as when you use honey. xx

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