This rice bubble slice is a beloved childhood sweet treat in New Zealand and Australia, made with rice bubbles (or krispies), honey, sugar, and butter. It’s similar to a rice krispie treat but sweetened with honey instead of marshmallows. It’s a crowd favourite and takes no time at all to make!
Growing up in New Zealand, rice bubble slice was a go-to treat at kids’ birthday parties and other special occasions. It’s super easy to whip up with just a few things from the pantry. The sweet, chewy, and crunchy mix is so tasty, and that strong honey flavour takes me right back to my childhood!
You can easily adapt this recipe by adding M&Ms or chocolate chips or try drizzling the top with your favourite chocolate.
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Ingredient Notes & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Rice bubbles – or rice krispies. These are light and crispy puffed rice cereals. Any brand of puffed rice cereal works well as a substitute.
- Butter – if using unsalted butter, add 1/2 teaspoon of salt to the sugar mixture.
- White sugar – sweetens the slice and helps create a slightly chewy texture when melted with butter and honey.
- Honey – a natural sweetener that helps hold everything together, adding the classic honey taste to this treat. You can also use golden syrup if you want a richer taste.
- Sprinkles – optional but they add a pop of colour and playfulness! Swap for chocolate chips or M&Ms if you prefer.
How To Make Rice Bubble Slice
Step 1: Line a slice tin (approximately 20x20cm or 8×8″) with baking paper, leaving some overhang for easy removal.
Step 2: Melt the butter, sugar, and honey in a saucepan over low-medium heat. Stir continuously until the sugar dissolves and the mixture becomes smooth. Bring the mixture to a gentle boil for about 1–2 minutes, stirring occasionally, until it thickens slightly.
Step 3: Remove the saucepan from the heat and add the Rice Bubbles. Stir well to coat the cereal evenly.
Step 4: Transfer the mixture to the prepared slice tin. Press it down firmly with a spatula or the back of a spoon.
Step 5: Cover with sprinkles.
Step 6: Place the tin in the fridge for at least 1 hour or until the slice is firm.
Step 7: Cut into 16 squares.
Recipe Tips
- Use fresh rice bubbles – Stale rice bubbles won’t deliver the same crispy texture, so ensure your cereal is fresh for the best crunch.
- Melt slowly – When melting the butter, sugar, and honey, keep the heat low to avoid burning. Stir continuously until smooth before bringing it to a gentle boil.
- Don’t overcook the syrup – Boiling the mixture too long can make the slice too hard. Let it bubble for just 1–2 minutes until slightly thickened.
- Easy cutting – Use a sharp knife and press down firmly rather than sawing through to prevent crumbling. If the slice is too firm, let it sit at room temperature for a few minutes before cutting.
- Additions – Drizzle melted chocolate over the top or mix in extras like mini marshmallows or M&Ms.
How To Store
At Room Temperature: Store in an airtight container for up to a week. If stacking slices in a container, place a sheet of baking paper between layers to prevent them from sticking together.
In the Freezer: For longer storage, freeze rice bubble slices in a sealed container or freezer-safe bag for up to 3 months. To serve, let it sit at room temperature for a few minutes to soften slightly.
More Sweet Treat Recipes!
Rice Bubble Slice
Ingredients
- 125 g butter
- 1/2 cup white granulated sugar
- 3 tablespoons honey creamed
- 5 cups rice bubbles or rice krispies
- 1 tablespoon sprinkles
Instructions
- Line a slice tin (approximately 8×8″ or 20x20cm) with baking paper, leaving some overhang for easy removal.
- Melt the butter, sugar, and honey in a saucepan over low-medium heat. Stir continuously until the sugar dissolves and the mixture becomes smooth. Bring the mixture to a gentle boil for about 1–2 minutes, stirring occasionally, until it thickens slightly.
- Remove the saucepan from the heat and add the Rice Bubbles. Stir well to coat the cereal evenly.
- Transfer the mixture to the prepared slice tin. Press it down firmly with a spatula or the back of a spoon.
- Cover with sprinkles.
- Place the tin in the fridge for at least 1 hour or until the slice is firm.
- Cut into squares or bars.
Notes
- Use fresh rice bubbles – Stale Rice Bubbles won’t deliver the same crispy texture, so ensure your cereal is fresh for the best crunch.
- Melt slowly – When melting the butter, sugar, and honey, keep the heat low to avoid burning. Stir continuously until smooth before bringing it to a gentle boil.
- Don’t overcook the syrup – Boiling the mixture too long can make the slice too hard. Let it bubble for just 1–2 minutes until slightly thickened.
- Easy cutting – Use a sharp knife and press down firmly rather than sawing through to prevent crumbling. If the slice is too firm, let it sit at room temperature for a few minutes before cutting.
- Additions – Drizzle melted chocolate over the top or mix in extras like mini marshmallows or M&Ms.
