Chewy Rice Crispy, Butterscotch and Hokey Pokey Bars

Chewy rice bubble slice with butterscotch fudge, crushed hokey pokey pieces, sea salt and a chocolate dip


Rice Bubble layer

½ cup castor sugar

70g honey

70g golden syrup

140g butter

2 ½ tbsp. milk

½ tsp. salt

5 ½ cups rice bubbles


Grease and line a small slice tin with baking paper, set aside. Place the rice bubbles in a large bowl and set aside. In a medium sized saucepan, stir together the sugar, honey, golden syrup, butter, milk and salt over a medium-high heat and bring to a boil. Once boiling, boil for 4 minutes, stirring occasionally to prevent burning, then remove from the heat and pour over the rice bubbles immediately. Quickly fold into the rice bubbles and spoon into the prepared tin. Press down firmly with wet or lightly oiled hands and place in the fridge to set.


Chocolate Honeycomb crunch

For the honeycomb

100g caster sugar

1 ½ tbsp. runny honey

2 tbsp. water

½ tbsp.. golden syrup

½ tsp. bicarbonate of soda


For the honeycomb, grease and line a baking tray with greaseproof paper. Place the sugar, honey, water and golden syrup into a pan and boil until it is a dark amber caramel colour. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.


Butterscotch fudge

175mL evaporated milk

¾ cups packed light-brown sugar

45g butter

¼ teaspoon salt

1/3 cup + 1 tbsp. confectioners' sugar

1 teaspoon pure vanilla extract

 100g milk chocolate melted


Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236F/114C on a candy thermometer, about 8 minutes.

Transfer to a bowl, and beat in confectioners' sugar on low speed with an electric hand mixer. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add the vanilla.

Spread mixture on top of the rice bubbles and sprinkle with an even layer of the crushed honeycomb and a sprinkle of flakey sea salt. Once set, cut into squares and dip the bottom of each square in melted chocolate, then leave in the fridge to let the chocolate set.