Creamed Honey & Passionfruit Rice Bubble Crunch

This recipe is our take on a kiwi classic. Made using our passionfruit honey and drizzled with white chocolate it elevates this humble lunchbox filler to a whole new level!

Serves: Makes approx. 25-30 pieces

Prep Time: 10 minutes

Cook Time: 5 minutes

INGREDIENTS

- 125g butter

- 125g Egmont Creamed Honey & Passionfruit

- 5 cups rice bubbles

- 100g white chocolate

METHOD

1. Line a slice tin with baking paper.

2. Put the butter and honey into a pot, bring to the boil and the continue boiling for a further 3 minutes.

3. Remove from the heat.

4. Put the rice bubbles into a large bowl, pour over the honey mixture and mix well to combine.

5. Tip this mixture into the tin and, using the back of a large spoon, press firmly into the tin then leave to set.

6. Set a bowl over a saucepan of water, add in the chocolate and melt over a low heat, stirring gently. Use this to decorate the top of the rice bubble slice.

7. Once set, cut into pieces and store in an airtight container.