in

Caramilk rice bubble slice

238

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

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (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.
238

Tell us what you think of this recipe!

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

Source link

0/5 (0 Reviews)

Creamy salmon piccata pasta

One-pan teriyaki beef and rice