This rice bubble slice is gooey and crispy, made with marshmallow, brown butter and chocolate. Brace for a battle over the last slice!
Next level Rice Bubble Slice!
How do you elevate a classic rice bubble slice without overcomplicating the recipe? We simply brown the butter for deeper flavour, then top it off with luscious chocolate. Yes, this involves some extra ingredients and steps, but trust me, the payoff is definitely worth it!
You’ll still get crispy puffed rice covered in gooey marshmallow but at a new level of deliciousness. Let’s just say this is an upscale twist on the nostalgic Rice Bubble Slice or Rice Krispies Treats we cherished as children.
You’ll only need a small slice to curb that sugar hit you’ve been craving. In saying that, did a small slice satisfy our greedy household? No way, I swear there were little and big hands fighting for the second slice simultaneously 😂 Lets just say, this Rice Bubble Slice was a hit with both kids and adults!
You’re probably wondering why my slices are pink rather than white. I purchased 2 large bags of marshmallows which had a mix of pink and white ones. I separated the colours and make the first batch of Rice Bubble Slices white. The first batch was good but needed some improvements, so I remade them using the pink ones. So completely unintentional, but I think they look kinda cool!
Anyway, who cares about the colour? It’s all about the gooey marshmallow pull. Did you catch a glimpse of that picture above? It’s just like looking at the irresistible cheese pull, but a sweet version. I’m hoping that picture would entice you to make this Rice Bubble Slice right away!
What makes this Rice Bubble Slice amazing?
Just 3 simple things, browning the butter for deeper flavour with a distinct taste. Adding salt to balance the sweetness and chocolate for extra indulgence.
How does browning butter change the flavour?
Browning the butter enhances the flavour and adds depth to any sweet or savoury dishes. The process of browning the butter involves heating it until the milk solids turn dark brown, resulting in a nutty and sweet aroma.
Tips on how to brown butter
For a clear view of the change in the butter’s colour and milk solids, use a saucepan with a light interior. It’s harder to notice when using a black pan.
Melt and cook butter over medium heat. The butter will melt, sizzle, then foam up. As the butter continues to cook, it will develop a distinct nutty aroma.
As the butter foams, you’ll notice specks of milk solids developing at the bottom of the pan. Watch them carefully, as they will quickly change from gold to brown to dark brown and to black. For optimum flavour, we want our milk solids dark brown but not black, as this means we have burnt butter. Burnt butter loses the aromatics we want and may taste bitter.
When melting the butter, stir it regularly, but when it’s completely melted, leave it untouched. When it reaches the foam stage, use a heatproof spatula to move the foam so you can see the milk solids at the bottom.
As soon as the milk solids turn dark brown, promptly remove the saucepan from the heat to prevent burning.
More tempting treats to try at home:
Ingredients for Rice Bubble Slice
Rice bubbles (Rice Krispies) are cereal made from puffed rice grains. You could use any brand of plain puffed rice cereal for this recipe.
Marshmallows – The better quality marshmallows you get, the better they’ll taste. If possible, avoid the mini ones, as they don’t taste as good and they’re not as gooey as the regular sized ones.
Cooking/baking Chocolate – I used baking milk chocolate as it has a higher percentage of cocoa butter, which makes it easier to melt and work with. However, any regular dark or milk ‘eating’ chocolate would also work.
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How to make Rice Bubble Slice
Step-by-step guide with photos
Prepare a 23cm / 9in square tin by greasing it and lining it with nonstick baking / parchment paper. Leave one side of the paper hanging over the tin as this will help lift the slice out of the tin when it sets. I used a loose base tin, so I just greased it with oil spray.
In a medium-sized saucepan, melt the butter over medium heat. Gently move the butter with a heatproof spatula so it melts evenly. Once the butter has melted, don’t disturb it, but when it foams, use the spatula to shift the foam to view the milk solid specks at the pan’s base. As soon as the milk solid turn dark brown, remove the pan from the heat, otherwise the butter will burn. For more tips for browning butter, read the above post or watch my video.
Quickly stir the marshmallows into the browned butter. Lower the heat and place the saucepan back on the stove. The marshmallows will take some time to melt so keep stirring, but don’t increase the heat as you may overcook the sugar. Doing this may cause the sugar to set hard, which means you won’t get a chewy texture when the slices set. Once the marshmallows are almost melted, stir in the salt. Remove from the heat when mixture looks smooth, then stir in vanilla extract.
Pour the marshmallow mixture over the Rice bubbles and fold to mix. Work quickly to coat the rice puffs as when it cools, it’ll be harder to mix. Place the coated rice into the prepared tin and level the surface using a spatula or a gloved hand, but don’t push too hard as the slices will be too firm.
FOR THE OPTIONAL TOPPINGS
Make sure all cooking utensils are free from water or the chocolate may seize. Place the chocolate in a glass or ceramic heatproof microwave bowl, then zap it on high at 30 seconds intervals. Stir with a metal spoon in between intervals until you get smooth melted chocolate. Pour the chocolate over the Rice bubbles, then quickly tilt the pan to spread the chocolate evenly over the top. Place the sprinkles on top of the chocolate. Chill in fridge for 40 minutes or until chocolate sets. Cut while cold for clean slices, then leave at room temperature for 10 minutes before serving,
How to store rice bubble slices
Transfer them into an airtight container and store them at room temperature at a cool place for up to 3 to 4 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Rice Bubble Slice with Brown Butter and Chocolate
Video
Ingredients
OPTIONAL TOPPINGS
- 250gm / 9oz milk chocolate (preferably baking chocolate, chopped) (NOTE 3)
- sprinkles
Instructions
- Prepare a 23cm / 9in square tin by greasing it and lining it with nonstick baking / parchment paper. Leave one side of the paper hanging over the tin as this will help lift the slice out of the tin when it sets. I used a loose base tin, so I just greased it with oil spray.In a medium-sized saucepan, melt the butter over medium heat. Gently move the butter with a heatproof spatula so it melts evenly. Once the butter has melted, don't disturb it, but when it foams, use the spatula to shift the foam to view the milk solid specks at the pan's base. As soon as the milk solid turn dark brown, remove the pan from the heat, otherwise the butter will burn. For more tips for browning butter, read the above post or watch my video.
- Quickly stir the marshmallows into the browned butter. Lower the heat and place the saucepan back on the stove. The marshmallows will take some time to melt so keep stirring, but don't increase the heat as you may overcook the sugar. Doing this may cause the sugar to set hard, which means you won't get a chewy texture when the slices set. Once the marshmallows are almost melted, stir in the salt. Remove from the heat when mixture looks smooth, then stir in vanilla extract.
- Pour the marshmallow mixture over the Rice bubbles and fold to mix. Work quickly to coat the rice puffs as when it cools, it'll be harder to mix. Place the coated rice into the prepared tin and level the surface using a spatula or a gloved hand, but don't push too hard as the slices will be too firm.
- Make sure all cooking utensils are free from water or the chocolate may seize. Place the chocolate in a glass or ceramic heatproof microwave bowl, then zap it on high at 30 seconds intervals. Stir with a metal spoon in between intervals until you get smooth melted chocolate. Pour the chocolate over the Rice bubbles, then quickly tilt the pan to spread the chocolate evenly over the top. Place the sprinkles on top of the chocolate. Chill in fridge for 40 minutes or until chocolate sets. Cut while cold for clean slices, then leave at room temperature for 10 minutes before serving.
