Zutaten für Ricebubble Crunch
- 60g butter
- 100g brown sugar
- 2 tablespoons honey
- 500g puffed rice cereal
- 50g chopped nuts
- 50g chocolate chips
- 50g dried fruit
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Zubereitung von Ricebubble Crunch
- Melt 60g butter, 100g brown sugar, and 2 tablespoons honey in a large saucepan over medium heat.
- Bring to a boil and boil rapidly for 4 minutes, or until the mixture turns a light golden brown color.
- Remove from heat and stir in 500g puffed rice cereal. Mix thoroughly.
- Line an 8x8 inch baking tin with foil, leaving some overhang for easy removal. Press the rice bubble mixture firmly and evenly into the prepared tin.
- Let cool completely in the tin. Once cool, lift the Rice Bubble Crunch out of the tin using the foil overhang and cut into squares.
- Get creative! Add your favorite mix-ins like 50g chopped nuts, 50g chocolate chips, or dried fruit before pressing into the tin.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
19g
Carbs
2g