Rice Bubble Slice with Brown Butter and Chocolate
This rice bubble slice is gooey and crispy, made with marshmallow, brown butter and chocolate. Brace for a battle over the last slice!
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.
Notes
(NOTE 1) 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.
(NOTE 2) Rice bubbles (Rice Krispies) are cereal made from puffed rice grains. You could use any brand of plain puffed rice cereal for this recipe.
(NOTE 3) 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.
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.
Nutrition
Serving: 1 SliceCalories: 129kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 81mgPotassium: 32mgFiber: 0.5gSugar: 12gVitamin A: 504IUVitamin C: 4mgCalcium: 3mgIron: 2mg