Easy Rice Bubble Slice
If you love easy slice recipes, get ready to indulge in this delicious 4 ingredient Easy Rice Bubble Slice. An ideal treat and kid’s party food that is made without marshmallows!
It’s never been easier to make a Rice Bubble Slice at home! Similar to Rice Krispie Treats, this no-bake slice is perfect for a quick snack, just like my Rice Krispie Peanut Butter Squares!
Say goodbye to the hassle of melting marshmallows and hello to the sweetness of white chocolate and honey combined with the crunch of crispy rice bubbles.
Make a caramel and pour it over the rice bubbles? Nope, bid farewell to that process too. Which means you won’t crack a tooth biting into a square!
If you’re a busy parent who prefers making their kid’s snacks homemade, this easy rice bubble slice and my No Bake Weetbix Slice will surely bring a smile to every little face.
What’s the best part? This quick slice recipe, like these quick chocolate crackles without copha, is made with just a few simple ingredients and is ready in no time.
They demonstrate how great crispy rice cereal recipes are, just like my quick peanut butter crunch bars!
🍯 Why You Will Love This Recipe
- Quick and easy to make.
- Made without marshmallows.
- Ideal for kids’ parties.
- No-bake slice.
- Can use Rice Krispies.
- A great option for busy families.
Making this treat is a breeze and customizable to your liking. Add some sprinkles, crushed nuts or drizzle with more melted white chocolate.
It’s sweet and crunchy with a slight creaminess that is going to be a guaranteed hit with the whole family!
If you have a fondness for transforming breakfast cereals into delightful sweets, you will adore my no-bake Weetbix slice infused with the vibrant flavor of fresh lemon.
It’s also great to make for your next kid’s party or school bake sale as it’s allergy-friendly with no addition of nuts.
Just be sure not to mix through any of the below nut options to keep this rice bubble slice nut-allergy friendly.
🥜 Variations
You have a variety of delicious variations to choose from if you want to add some extra flair to your rice bubble slice! I recommend adding 2-3 tablespoons of any mix-ins you would like to try:
- Mix through some crushed nuts such as almonds, pecans or peanuts.
- For a pop of color, stir through some sprinkles like rainbow or chocolate sprinkles!
- Dried fruit adds a chewy texture and natural sweetness such as chopped cranberries, sultanas or raisins.
- Coconut flakes for a tropical twist.
- Drizzle with peanut butter, extra white chocolate or caramel sauce.
📋 Ingredient Notes & Substitutions
- Rice Bubbles – also known as Rice Krispies in the US. To make gluten-free, use a gluten-free version of the cereal. You’ll find them marketed as ‘gluten-free crispy rice cereal’ or ‘gluten-free crispy rice puffs’ in your supermarket or online. Use the same quantity.
- Block white chocolate – use plain white chocolate that you would be happy to consume. This recipe has not been tested using white chocolate chips.
- Honey – use a runny honey.
- Butter – either unsalted or salted is fine to use. This recipe hasn’t been tested using dairy-free alternatives as the white chocolate and regular butter are crucial to make this slice stick together and hold its shape. You can try it out with their dairy-free alternatives but the end results may not be the same as this original recipe.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Prepare a double boiler by placing a large heat-proof mixing bowl over a medium-sized pot of simmering water.
Step two: Into the bowl, place broken-up white chocolate, butter and honey. Gently melt over low heat until completely melted and smooth then turn off the heat.
TIP: if you leave it heating too long once it’s all melted, the chocolate and butter can separate. If they do, it’s ok, it will still work.
Step three: Pour in rice bubbles and mix well until coated and they have soaked up all of that melted mixture.
Step four: Spoon into the lined tin and using a rubber spatula or your hands, press the mixture firmly into the tin and flatten out the top. Pressing it in firmly will prevent it from crumbling later. Set in the fridge for 1-2 hours until solid. Slice into squares and enjoy!
💭 Tips For Recipe Success
- Gently melt together the white chocolate, butter and honey over low heat. Do not let it sit for too long after everything has melted or it can begin to separate.
- If you prefer to melt your ingredients in the microwave, simply do so in a heat-proof bowl and warm it in 30-second intervals to prevent burning, stirring after each interval until melted and smooth.
- Press the rice bubble mixture into the lined tin firmly to avoid it crumbling after it’s set. The squares do and will stick together and hold their shape if you firmly pack the mixture into the tin and flatten out the top.
- Keep it stored in the refrigerator to prevent it from softening as the white chocolate can begin to melt in humid temperatures.
⏲️ Storage Instructions
Store in an airtight container, refrigerated for 1 week.
Can be stored at room temperature, keep in mind it will soften, especially in humid temperatures, in which case, store it in your fridge.
Freeze the squares in zip-lock baggies or wrapped in parchment paper and placed into a freezer-friendly airtight container. Label with the date and recipe name. Freeze for up to 3 months.
Thaw frozen rice bubble slice in the fridge overnight or at room temperature for 1 hour or until defrosted.
💬 Recipe FAQ’s
Yes! Rice Krispies and Rice Bubbles are the same, just different names. Australia and New Zealand refer to them as Rice Bubbles and in the US they’re known as Rice Krispies.
Yes! Simply use a gluten-free version of the cereal. You’ll find them marketed as ‘gluten-free crispy rice cereal’ or ‘gluten-free crispy rice puffs’ in your supermarket or online. Use the same quantity.
I haven’t tested this recipe using dairy-free alternatives as the white chocolate and regular butter are crucial to make this slice stick together and hold its shape. You can try it out with their dairy-free alternatives but the end results may not be the same as this original recipe.
The reason is that the mixture wasn’t pressed down firmly enough in the baking tin. It’s critical that you push and press it into the tin and flatten out the top.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Rice Bubble Slice with White Chocolate
Ingredients
- 80 g block butter, unsalted or salted
- 180 g block plain white chocolate
- 2 Tbsp runny honey
- 3 cups Rice Bubbles, or Rice Krispies
Instructions
- Line a square baking tin with parchment paper and set aside.
- Prepare a double boiler by placing a large heat-proof mixing bowl over a medium-sized pot of simmering water.
- Into the bowl, place broken-up white chocolate, butter and honey.
- Gently melt over low heat until completely melted and smooth then turn off heat. TIP: if you leave it heating too long once it's all melted, the chocolate and butter can separate. If they do, it's ok, it will still work.
- Pour in rice bubbles and mix well until coated and they have soaked up all of that melted mixture.
- Spoon into the lined tin and using a rubber spatula or your hands, press mixture firmly into the tin and flatten out the top. Pressing it in firmly will prevent it from crumbling later.
- Set in the fridge for 1-2 hours until solid.
- Slice into squares and enjoy!
Notes
- Gently melt together the white chocolate, butter and honey over low heat. Do not let it sit for too long after everything has melted or it can begin to separate.
- If you prefer to melt your ingredients in the microwave, simply do so in a heat-proof bowl and warm it in 30-second intervals to prevent burning, stirring after each interval until melted and smooth.
- Press the rice bubble mixture into the lined tin firmly to avoid it crumbling after it’s set. The squares do and will stick together and hold their shape if you firmly pack the mixture into the tin and flatten out the top.
- Store in an airtight container, refrigerated for 1 week.
- Can be stored at room temperature, keep in mind it will soften, especially in humid temperatures, in which case, store it in your fridge.
- Freeze the squares in zip-lock baggies or wrapped in parchment paper and placed into a freezer-friendly airtight container. Label with the date and recipe name. Freeze for up to 3 months.
- Thaw frozen rice bubble slice in the fridge overnight or at room temperature for 1 hour or until defrosted.