Year 13 baker Maggie Zhou (pitctured left) whipped up some tasty treats over the holidays.
If you’d like a great little slice to impress your friends with, then give Maggie’s recipe a go!
For the rice bubble base
1/4 cup + 1Tbsp honey
90g butter
2 Tbsp hulled tahini (or replace with 2 Tbsp honey/smooth nut butter)
4 cups of rice bubbles
For the chocolate topping (optional)
200g chocolate
1 tsp sea salt (to balance out the sweetness)
Line a 20cm x 20cm, 28cm x 18cm, or similar sized baking tray with baking paper. Combine the butter, honey, and tahini in a large saucepan. Melt over medium heat while stirring occasionally. Remove from the heat and stir in the rice bubbles, making sure the rice bubbles are evenly coated with the honey mixture. Press the mixture into the prepared slice tin and refrigerate for 2 hours.For the chocolate topping, melt the chocolate and spread it evenly over the rice bubbles. Sprinkle sea salt over the chocolate and refrigerate until the chocolate is set (about an hour). Slice into desired pieces. Enjoy!
Store in an airtight container in the fridge for up to 7 days.