RICE BUBBLE CHOCOLATE SLICE 

Rice Bubble Chocolate Slice.

RICE BUBBLE CHOCOLATE SLICE

This recipe is very easy to make as it only has 4 ingredients.   Makes 16 slices.

However it has the potential to be varied as well . See notes under variations.

INGREDIENTS

4 cups of rice Bubbles

1 Can of condensed milk ( full fat 395g)

200g Milk chocolate melts ( or milk chocolate of your choice).

200g  dark chocolate melts or dark chocolateof your choice.

METHOD

1. 
   
2. Line an 18cm x 27cm slice tin with baking paper.
3. In a large saucepan, combine 225g milk chocolate melts and condensed milk.
4. Stir over gentle heat until chocolate has melted and mixture is smooth
5. Remove from heat, add rice bubbles and stir to combine.
6.  Press into an even layer in prepared slice tin. Refrigerate for 30 minutes to set.

7. ICING

8. Melt dark chocolate melts in short bursts in the microwave, or in a bowl placed over a saucepan of simmering water.
9.  When smooth, pour over slice and smooth out into an even layer.
10.  Refrigerate for 15 minutes to set. Slice into squares and serve.
11. 
    

VARIARATIONS

1.   Grease patty pan tins or use patty pans for individual bars.  If you have a helper, then this is a very good option.  You have to work quickly with the base before it sets.

2. Add crushed nuts of your choosing for some crunch in the base.  Alternatively use raisins, sultanas and currants.

3.  Choose either dark or milk chocolate and use one variety only for both base and icing.

4. Use cocoa pops instead of rice bubbles.