Honey Bubble Crunch Recipes
HONEY BUBBLE CRUNCH
Make and share this Honey Bubble Crunch recipe from Food.com.
Provided by Tisme
Categories Bar Cookie
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the tine firstly, by lining the base of a 19cm x 29cm slice pan with baking paper.
- Place butter, sugar and honey in a pan and heat slowly until butter melts. (I use the microwave for this).
- Add the Rice Bubbles, coconut and choc bits and mix well.
- Press into the prepared pan and refrigerate until slice is firm.
- Cover with chocoalte icing, when icing is set, slice and serve.
Nutrition Facts : Calories 214.8, Fat 14.1, SaturatedFat 10, Cholesterol 22.3, Sodium 126.5, Carbohydrate 22.6, Fiber 1.4, Sugar 14.5, Protein 1.3
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- Line an 18 x 28cm slice tin with baking paper, making sure to leave plenty of paper hanging over the sides to help you remove the slice once it has set.
- Place the honey and butter together in a large saucepan and bring to a slow boil. Cook for 5 minutes, stirring occassionally.
- Transfer the mixture to your prepared slice tin and press the slice down with the back of a spoon to flatten it. Place the slice into the fridge for 2 hours to firm.
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