Ricebubble Crunch
Satisfy your sweet tooth with this quick and easy Ricebubble Crunch recipe, a no-bake treat that’s equal parts crispy and chewy! Packed with the light, airy crunch of rice bubbles (crisped rice cereal) and the rich depth of shredded coconut, this nostalgic slice is bound together by a luscious caramel-like mixture of honey, butter, and sugar. Ready in just 15 minutes (plus cooling time), it’s a perfect snack or dessert option for busy households. Add a drizzle of melted chocolate on top for an extra indulgent touch that will delight kids and adults alike. With its simple ingredients and effortless preparation, this crowd-pleasing recipe is ideal for lunchboxes, parties, or an afternoon pick-me-up. Try this homemade Ricebubble Crunch today for a sweet treat that’s as easy to make as it is to enjoy!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 cups Rice bubbles (crisped rice cereal)
- 1 cup Shredded coconut
- 1 cup Honey
- 125 grams Butter
- 0.5 cup Granulated sugar
- 100 grams Cooking chocolate (optional for drizzle or coating)
Instructions
Grease and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the rice bubbles and shredded coconut. Set aside.
In a medium saucepan, combine the honey, butter, and sugar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to boil gently.
Allow the mixture to simmer for 2 minutes, stirring occasionally. Be careful not to overcook as it may harden too much.
Pour the hot honey mixture over the rice bubbles and coconut. Quickly mix everything together using a spatula or wooden spoon until the cereal is evenly coated.
Transfer the mixture to the prepared baking dish. Press it down firmly and evenly with the back of a spatula or using clean hands.
Let the mixture cool at room temperature for 30 minutes, or place in the refrigerator for faster setting.
Optional: Melt the cooking chocolate in the microwave or over a double boiler. Drizzle or spread it over the top of the Ricebubble Crunch for added flavor.
Once set, lift the mixture out of the baking dish using the parchment overhang. Cut into 12 equal bars or squares using a sharp knife.
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 35.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
