No-bake slices are especially handy at Christmas when the oven seems to be permanently occupied. This Chocolate Rice Crispy Slice comes together on the stovetop, gets pressed into a tin and then simply needs a few hours in the fridge to set.

It’s a little different from a traditional rice bubble slice. Butter, honey, cocoa and marshmallows melt together to create a rich, chewy chocolate coating around the rice bubbles, while chocolate chips or festive sprinkles on top make an easy finishing touch.

It’s also a great recipe when you’re making several treats at once. You can prepare it ahead, leave it chilling in the fridge and cut it into smaller or larger squares depending on whether you’re serving it on a Christmas platter, taking it to a gathering or simply keeping a container in the fridge for the family.

Other Recipes You May Like

If you’re looking for more easy Christmas treats, you may also enjoy:

• White Chocolate Rocky Road
• Chocolate Tim Tam Balls
• Triple Chocolate Biscuits
• Chocolate Dipped Shortbread
• Sensational Lemon Curd Pavlova

Another Sweet Treat From The Sweet Season

This Chocolate Rice Crispy Slice is also included in The Sweet Season – Volume One, alongside a collection of simple Christmas desserts, slices and sweet treats.

It’s one of the easier recipes in the collection and particularly useful when you want something festive without adding another tray of baking to the oven.

You can find the complete collection here: The Sweet Season – Volume One

Recipe Card

Chocolate Rice Crispy Slice

Makes: Approximately 16–20 squares
Prep Time: 10 minutes
Chill Time: 2–3 hours
Total Time: Approximately 2 hours 10 minutes

Ingredients

• 100g honey
• 200g butter
• 1 tsp vanilla essence
• 3 Tbsp cocoa powder
• 2 cups mini marshmallows
• 6 cups rice bubbles
• Festive sprinkles or chocolate chips, optional

Method

1. Line an approximately 28 × 18cm brownie or slice tin with baking paper.
2. Add the butter, honey, vanilla essence, cocoa powder and mini marshmallows to a heavy-based saucepan.
3. Heat over medium heat, stirring regularly, until everything has melted and combined.
4. Once melted, bring the mixture to a gentle bubble and cook for 2–3 minutes, stirring frequently so it doesn’t catch on the bottom.
5. Remove from the heat. Add the rice bubbles and stir until they’re evenly coated in the chocolate mixture.
6. Transfer to the prepared tin and press the mixture down firmly and evenly.
7. Sprinkle with chocolate chips or festive sprinkles, if using, and gently press them into the top.
8. Refrigerate for 2–3 hours, or until completely set.
9. Remove from the tin and cut into approximately 16–20 squares.

What to Serve With

This slice works particularly well as part of a larger selection of sweet treats, including:

• Fresh strawberries or raspberries
• Rocky road
• Christmas biscuits
• Shortbread
• Fresh fruit
• Tea or coffee
• Hot chocolate

It’s also easy to cut into smaller bite-sized pieces if you’re putting together a Christmas dessert platter.

Stacey’s Kitchen Tips

• Keep stirring the marshmallow mixture as it melts to prevent it catching on the bottom of the saucepan.
• Once the rice bubbles are added, work fairly quickly as the mixture will begin to set as it cools.
• Press the mixture firmly into the tin so the slice holds together well once cut.
• If you’re adding chocolate chips to the top, let the mixture cool very slightly first if you want the chips to retain their shape.
• Keep the finished slice chilled for the firmest, chewiest texture.

Variations & Substitutions

• Add chocolate chips to the warm mixture for an even richer chocolate flavour.
• Use milk, dark or white chocolate chips on top.
• Add festive sprinkles for Christmas.
• Cut into small bite-sized squares for entertaining or gifting.
• Leave the topping completely plain for an easy everyday version.

Storage, Freezer & Make-Ahead Notes

Store the Chocolate Rice Crispy Slice in an airtight container in the refrigerator for up to one week.

It can soften at room temperature, so it’s best kept chilled and taken from the fridge shortly before serving.

This is also a good make-ahead recipe. Prepare it a day or two before you need it, refrigerate until firm and slice when ready to serve.

I wouldn’t consider freezing necessary for this recipe, as it keeps well in the fridge and is quick to prepare.

Final Thoughts

Recipes like this are particularly useful during the busy lead-up to Christmas. There’s very little hands-on work, you don’t need the oven, and once it’s in the fridge there’s really nothing left to do until you’re ready to slice it.

I love the combination of the crisp rice bubbles with that chewy chocolate and marshmallow coating. You can also make it look completely different depending on what you scatter over the top, so it’s easy to give it a festive finish without adding any extra work.

And while it fits beautifully into The Sweet Season – Volume One, it’s certainly not limited to Christmas. Leave off the festive sprinkles and you’ve got a simple no-bake slice for lunchboxes, birthdays or whenever you feel like making something sweet.

Stacey