Caramel Rice Bubble Bars

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This recipe for Caramel Rice Bubble Bars comes from my wonderful friend Amy who is an amazing cook and has so many amazing recipes just like this one.

Word of warning – these Caramel Rice Bubble Bars are very moreish! I didn’t think I would like them as much as I did. They are a strong honey flavour but the sesame seeds add a slightly nutty flavour to them.

These are a great twist to traditional rice bubble bars sold in the supermarket. They have a handful of very basic everday ingredients and are so easy to whip up. My 6 year old loves making a batch of these each week.

Today is the third day of our fourth round of the #freezertolunchbox 5 day challenge. This edition is all about recreating store bought favourites and oh boy do we have delicious recipes this week. If you missed the challenge and want to know when another is running sign up to our notification mailing list!

On Friday 30th of September our Freezer to Lunchbox eBook will go on sale so if you missed out on any of the rounds you can get them all in this handy book! This will be available from 12pm Friday 30th September from my bookshop.

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Caramel Rice Bubble Bars

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• Total Time: 25

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Description

Makes 12 bars, 24 squares or 48 mini squares.

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Ingredients

Scale 1x2x3x

• 110g butter
• 100g sugar
• 2 Tbsp honey
• 1 tsp vanilla
• 100g rice bubbles
• 100g sesame seeds

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Instructions

Then mix like this

1. Preheat oven to 150C. Line a slice tin with baking paper and set aside.
2. Place the butter into bowl. Speed 3 / 10 seconds.
3. Add the sugar and honey into bowl and cook for 6 minutes / Steaming Temperature / Speed 3.
4. Add the vanilla. Speed 3 / 10 seconds.
5. Add the rice bubbles and sesame seeds to the caramel mixture. 10 seconds / Reverse / Speed 2.
6. Press in to prepared tin and bake for 10 minutes.
7. Remove from oven and allow to cool before slicing into bars.

Or cook like this

1. Preheat oven to 150C. Line a slice tin with baking paper and set aside.
2. Place the butter, sugar and honey into a saucepan over a high heat and bring to the boil. Remove from heat.
3. Add the vanilla. Mix to combine.
4. Add the rice bubbles and sesame seeds to the caramel and mix to combine well.
5. Press in to prepared tin and bake for 10 minutes.
6. Remove from oven and allow to cool before slicing into bars.

• Cook Time: 20