Caramilk rice bubble slice


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

Classic rice bubble slice gets a Cadbury Caramilk chocolate makeover and you’ll never look back.

8 Ingredients

  • 395g can sweetened condensed milk

  • 100g butter, chopped

  • 2 tsp vanilla extract

  • 2 x 180g blocks Caramilk chocolate, chopped

  • 250g caramel-flavoured shortbread biscuits (see note)

  • 55g (1 1/2 cups) Kellogg’s Rice Bubbles

  • 45g (1/2 cup) desiccated coconut, toasted

  • 1 1/2 tsp vegetable oil

5 Method Steps

  • Step 1

    Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.

  • Step 2

    Place the condensed milk

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    (395g can sweetened condensed milk), butter (100g butter, chopped), vanilla (2 tsp vanilla extract) and half the chocolate (2 x 180g blocks Caramilk chocolate, chopped) in a small saucepan. Heat over low heat, stirring, for 5 minutes or until melted and smooth. Set aside to cool slightly.

  • Step 3

    Place the biscuits (250g caramel-flavoured shortbread biscuits (see note)) in a food processor and process until resembles fine crumbs. Transfer to a large bowl. Stir in the Rice Bubbles (55g (1 1/2 cups) Kellogg’s Rice Bubbles) and coconut (45g (1/2 cup) desiccated coconut, toasted). Pour in the condensed milk mixture. Stir to combine. Press the mixture over the base of prepared pan. Cover and place in the fridge for 2-3 hours or until set.

  • Step 4

    Place the oil (1 1/2 tsp vegetable oil) and remaining chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until smooth. Pour the chocolate mixture over the biscuit layer and smooth the top. Place in the fridge for 30 minutes or until the chocolate mixture is set.

  • Step 5

    Cut into small pieces to serve.

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Recipe Notes

We used Scotch Finger Salted Caramel Tart biscuits but any plain sweet biscuit is fine to use in this recipe. 

Image by Vanessa Levis

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