Chocolate Rice Bubble Slice

A classic no-bake Chocolate Rice Bubble Slice made using just FOUR ingredients!!!!

5 from 2 votes

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Course: bars and slices, Snack

Cuisine: American, Australian recipe

Prep Time: 10

Chilling time: 4

Total Time: 4 10

Servings: serves

Calories: 152kcal

Cost: $5

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.

RECIPE NOTES & TIPS

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.