Choc Caramel Rice Bubble Slice

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS:
CALORIES
72.8kcal
protein
0.82g
carbs
4.0g
fat
6.7g
serves
32serves

Introduction

Recipes like this are my absolute favourite to create.

I was chatting to my friend about Christmas recipes and she said that every year her mum made Mars Bar Slice.

I’d never heard of such a thing and she sent me the recipe. Melted Mars Bars mixed with puffed rice and then chilled with a layer of chocolate on top.

“Even you can’t make that healthy”
Oh, challenge accepted!

I took the flavours of caramel and chocolate and used my Sugar-free Caramel Sauce and sugar free chocolate and combined them with the more nutritionally dense brown rice puffs.

Voila! Healthy, lush, sweet and crispy rice bubble slice.

Mine have a base of chocolate and caramel coated rice bubbles, topped with a layer of caramel and then finished with a lush layer of chocolate ganache.

The thing that I really loved? The name of the recipe that she sent me was simply Christmas Treat.

Perfect.
Enjoy!

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The recipe

Ingredients

1 cup of my Sugar-free Caramel Sauce
135 grams of sugar-free milk chocolate
3 cups of puffed brown rice

Directions

Step 1
Chop 135 grams of chocolate and, with 1 cup of the caramel sauce, place it in a saucepan over medium heat, stirring until it is all melted and combined.
Step 2
Pour the puffed rice into the mixture and mix until the rice is well coated.
Step 3
Grease and line a 20cm square tin and spoon the mixture in, smoothing the top down with the back of a spoon.
Step 4
Place the container in the freezer for 15 minutes.
Step 5
Warm the remaining ½ cup of caramel sauce and then pour it over the slice, spreading it out with a spoon until the slice is covered. Return to the freezer while you make the ganache.
Step 6
Chop the remaining 90 grams of sugar-free chocolate and place it in a pot with your cream.
Step 7
Heat over medium heat until melted and glossy.
Step 8
Pour over the slice and smooth out.
Step 9
Pour over the slice and smooth out.
Step 10
Cut into 32 fingers and serve sprinkled with sea salt.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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