Chocolate Rice Crispy Slice
A chewy, chocolatey no-bake slice made with rice bubbles, marshmallows, honey and cocoa. Quick to prepare and easy to make ahead for Christmas platters, parties or a simple sweet treat.
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Ingredients
- 100 g honey
- 200 g butter
- 1 tsp vanilla essence
- 3 Tbsp cocoa powder
- 2 cups mini marshmallows
- 6 cups rice bubbles
- festive sprinkles or chocolate chips optional
Instructions
- Line an approximately 28 × 18cm brownie or slice tin with baking paper.
- Add the butter, honey, vanilla essence, cocoa powder and mini marshmallows to a heavy-based saucepan.
- Heat over medium heat, stirring regularly, until everything has melted and combined.
- 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.
- Remove from the heat. Add the rice bubbles and stir until they're evenly coated in the chocolate mixture.
- Transfer to the prepared tin and press the mixture down firmly and evenly.
- Sprinkle with chocolate chips or festive sprinkles, if using, and gently press them into the top.
- Refrigerate for 2–3 hours, or until completely set.
- Remove from the tin and cut into approximately 16–20 squares.
Notes
Notes
- Press the mixture firmly into the tin so the slice holds together when cut.
- Keep refrigerated for the best texture.
- Allow the topping to cool slightly before adding chocolate chips if you don't want them to melt.
Variations
- Stir chocolate chips through for extra chocolate flavour.
- Top with festive sprinkles or your favourite chocolate.
- Cut into smaller squares for Christmas platters.
Storage
- Store in an airtight container in the refrigerator for up to one week.
- Best served chilled.
- Can be made 1–2 days ahead.
Servings: 16 Squares