No-Bake Chocolate Rice Krispies (bubbles) Bars – No Marshmallows!

I’m super excited to share this easy no-bake Chocolate Rice Krispies Bars recipe (or Chocolate Rice Bubble Slice for my fellow Aussies!). Inspired by Nigella’s Choc Rice Krispies Bars, I’ve added chocolate chips and an extra drizzle of chocolate on top for a richer treat.
This quick, no-bake recipe is minimal fuss—just 5 simple ingredients—and chills in the fridge, ready whenever you need a crispy, chocolatey snack. No marshmallows here! I don’t care for them, so this is a marshmallow-free Rice Krispies slice you’ll love.

And, of course, I can’t help but hear Snap, Crackle, and Pop when I think of puffed rice cereals! Whether you call them Rice Bubbles, Rice Krispies, or Rice Crispy, this crunchy, chocolatey slice is sure to be a favourite.

Takes = 20 minutes plus refrigeration min. 2 hours to 8 hours
Makes = 16 squares

Ingredients

• Milk chocolate – 200g block (leave 25g to 50g for the drizzle)
• Unsalted butter – 50g
• Golden syrup or honey – 60ml
• Rice Krispies (Bubbles, Puffed Rice, Crispies) – 135g (about 4 cups)
• Dark chocolate chips – 100g packet (divided, 50g inside, 25 to 50g drizzle)
• Coconut oil – 1 - 2 teaspoons

Method

Step 1
LINE a square cake tin 22cm (9inch) or rectangular slice tin with aluminium foil.

Step 2
MELT chocolate butter in a heat proof bowl, over a saucepan with a small amount of simmering water. Ensure the water doesn't bubble up to the bowl. Don't stir too much as it melts. Once the chocolate is melted, turn off the heat and add in cubes of butter and golden syrup. Stir gently until melted. You could do this in the microwave but be careful not to overcook.

Step 3
ADD in puffed rice into a large bowl, then pour over the chocolate mixture and stir with a large spoon to combine.

Step 4
SCOOP out and press into your tin. Chill in the freezer for about 15 minutes.

Step 5 (chocolate drizzle optional)
MELT the chocolate in a heat proof bowl, over a saucepan with a small amount of simmering water. Add in 1-2 of coconut oil. In my video I added 2 teaspoons to get a glossy feel but then had leftover chocolate. If you want a thin drizzle only melt down 25g milk chocolate and 25g of dark chocolate. Or you can pour over a larger amount of chocolate to have a solid top. I like the bubble look coming through.

Sue Maree P Baking Tips

• VEGAN – this recipe could be easily converted to suit a vegan diet. Ensure the chocolate and butter you use is vegan.
• GLUTEN FREE – this recipe could also be suitable for a gluten intolerant diet. Ensure the puffed rice you use is certified gluten free.