Rice Bubble Slice (BKCorner Version)

Listener Jared Webster (of the Webster Clan – he has a large family!) tipped us off to this variation of Rice Krispie Treats made with HONEY as the base ingredient instead of marshmallow. The unusual name for this treat is a nod to the honey-forward approach as prepared in New Zeeland according to the original recipe source from the Cloudy Kitchen Blog.

We first made this recipe as written and it was excellent. I brought it to a family gathering, where it was quickly devoured. When I asked for feedback, several people mentioned that the caramel was very butter-forward. While the honey was noticeable, its flavor didn’t stand out as much as they expected.

I made it several times since then, changing the ratios of the key ingredients until I came up with one that hit on the flavor profile I was looking for. For the version below, I adjusted the sugar-to-honey ratio to include more honey. I also reduced the butter from more than 1½ sticks to 1 stick plus 1 tablespoon. The caramel still retained a rich buttery undertone, but the honey flavor came through much more clearly with these small tweaks.

INGREDIENTS

PAN PREPARATION
(1) 8″ x 8″ pan lined with parchment paper
– keep the parchment paper a little long so it hangs over the edges and can work as a sling

RICE BUBBLE SLICE
150 grams rice krispies®
140 grams granulated sugar, (2/3rds cup)
127 grams unsalted butter, (1 stick + 1 Tablespoon [9 tablespoons])
100 grams honey, (1/3 cup)
1/2 teaspoon vanilla bean paste, optional, but recommended (or use vanilla extract 1 teaspoon)
1 pinch salt (leave out if using salted butter)

DIRECTIONS

PREPARE THE RICE CRISPIES

1. Place the Rice Krispies into a large bowl. Set aside.

CREATE THE CARAMEL SAUCE

1. In a heavy bottomed saucepan, combine the sugar, butter, and honey. Place over medium heat and heat, stirring often with a silicone spatula, until the butter melts and the mixture comes to a boil.
2. Once to a boil, reduce the heat slightly and continue to cook the mixture for 2 1/2-minutes, stirring constantly with a silicone spatula.
3. Remove from the heat and allow to cool slightly. Then add the vanilla and salt and mix to combine.

COMBINE THE SAUCE AND RICE KRISPIES

1. Pour the sauce over the Rice Krispies and stir well until the cereal pieces are completely and evenly coated.
   -Use a silicone spatula to gently fold the mixture and cut through it, working the sauce over and around the cereal.
   – Continue until the Rice Krispies are fully coated and the mixture begins to hold together, taking care to preserve the cereal’s puffed texture.

MOVE TO THE PAN AND CHILL

1. Transfer the coated Rice Krispies to the prepared pan and spread into an even layer.
   – Firmly press the mixture into the pan with the back of a spatula to compact it.
   – For a smoother top surface, place a piece of parchment paper over the mixture and press down evenly.
   – Apply pressure to the mixture as a whole rather than scraping or dragging across the cereal, which helps maintain its texture while creating bars that hold together after cutting.
2. Let cool to room temperature, then place in the refrigerator until chilled.
3. After 30 to 45 minutes, remove from the refrigerator. Lift the Rice Krispies treat from the pan, transfer it to a cutting board, and cut into pieces with a sharp knife.
4. Store in an airtight container at room temperature or in the refrigerator. They will keep for several days, but their texture is best when enjoyed within 1 to 2 days.