Caramilk Rice Bubble Slice

Classic Rice Bubble slice combines with Caramilk chocolate to make this deliciously crunchy and chewy no-bake slice.

5 from 26 votes

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Course: bars and slices

Cuisine: American, Australian recipe

Prep Time: 10

Chilling time: 4

Total Time: 4 10

Servings: serves

Calories: 281kcal

Cost: $10

Grease and line a 18cm x 22cm rectangular slice tin with baking paper and set aside.
Melt the butter, Caramilk chocolate and golden syrup on 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.
Stir through the Rice Bubbles.
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 Caramilk 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.
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.

Grease and line a 18cm x 22cm rectangular slice tin with baking paper and set aside.
Place the Caramilk chocolate, butter and golden syrup into the Thermomix bowl. Melt for 3 minutes, 60 degrees, Speed 2.
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).
Place the Caramilk 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.

RECIPE NOTES & TIPS

Use a fresh box of Rice bubbles or Rice Krispies - this will ensure your slice is crispy and crunchy!
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 Caramilk chocolate - will prevent the chocolate topping layer from cracking when sliced.
Setting 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.
Storing the slice - Caramilk 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.