Missing your favourite kids party treat or lunch box snack. I have made this so many times and a slice has never gone to waste in our house! There is no baking with this White Chocolate Rice Bubble Slice recipe, just melt together all the ingredients, pour over rice bubbles, set in the fridge and this is ready to enjoy.

White chocolate rice bubble slice cut into squares and arranged on a wooden board. White hot chocolate sits next to slice.

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Ingredients
Instructions
Substitutions
Variations
Storage
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Ingredients

Using just four ingredients this recipe is quick and easy to whip together.

Rice bubbles
Unsalted butter
Rice malt syrup
Milkybar white chocolate sachets

See recipe card for quantities.

Equipment

Nothing fancy is needed for this recipe. Just about any small saucepan, large bowl and container will do. This is what I used to create my slice.

Large bowl
Baking paper
Small pot
Spoon
Large container
Refrigerator

Instructions

Step by step instructions to make this recipe.

Large container lined with baking paper.

Step 1: Line an approx 22 X 17 cm size container with baking paper.

Step 2: Add rice bubbles to a large bowl.

Milkybar white chocolate powder being poured into melting butter in a small pan.

Step 3: In a small saucepan on a low heat melt butter and Milkybar hot chocolate together, it should combine easily and form a slightly gritty looking liquid.

Rice malt syrup being added to a small pan of melted butter and Milkybar hot chocolate powder.

Step 4: Add rice malt syrup to the pot, stirring constantly until it thickens. This will take about 7 – 10 minutes bubbling on a low heat. You will know it’s ready when the mixture starts to come away from the sides of the pot when you stir it near the edge. It doesn’t need to be as thick as caramel.

Melted white chocolate mixture being poured over rice bubbles in a large glass mixing bowl.

Step 5: Pour mixture over rice bubbles, stir until rice bubbles are fully coated and transfer mixture to the dish lined with baking paper.

Chilled and set White Chocolate Rice Bubble Slice cut into squares in a large container. A Milkybar white hot chocolate sits next to it.

Step 6: Leave to set in fridge for 1 – 2 hours. Once set, slice into equally sized squares and enjoy.

Substitutions

Milkybar hot chocolate sachet -if this isn’t available you can substitute this for Milkybar chocolate (37.8 grams/2 rows).

Variations

Healthier version – if you want to make this more like a muesli bar, swap some of the rice bubbles for crispy soy protein balls, cashews, oats or any other muesli bar friendly ingredients you want to include.

Storage

This is best eaten straight from the fridge. Store for up to one week.

White Chocolate Rice Bubble Slice

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Author: HayleyB
Total Time: 2 hours 20 minutes
Yield: 20 squares 1x

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Ingredients

Scale

5 cups rice bubbles

150g unsalted butter

120g rice malt syrup

4 Milkybar white chocolate sachets

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Instructions

Line an approx 22 X 17 cm size container with baking paper.
Add rice bubbles to a large bowl.
In a small saucepan on a low heat melt butter and Milkybar hot chocolate together, it should combine easily and form a slightly gritty looking liquid.
Step 4: Add rice malt syrup to the pot, stirring constantly until it thickens. This will take about 7 – 10 minutes bubbling on a low heat. You will know it’s ready when the mixture starts to come away from the sides of the pot when you stir it near the edge. It doesn’t need to be as thick as caramel.
Pour mixture over rice bubbles, stir until rice bubbles are fully coated and transfer mixture to the dish lined with baking paper.
Leave to set in fridge for 1 – 2 hours. Once set, slice into equally sized squares and enjoy.

Prep Time: 5
Set: 120
Cook Time: 15