Ingredients
Scale
5 cups rice bubbles
150g unsalted butter
120g rice malt syrup
4 Milkybar white chocolate sachets
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