February 02

Honey Bubble Slice

I have fond memories of making this when I was a teenager, however, I’m sure I used to put in a few other ingredients, but we couldn’t find the original recipe.

This is a great lunch box treat for not only kids but adults as well. It freezes well, so you can make it in advance and freeze individual portion sizes. For my kids, I pop it into their lunchboxes frozen and by the time they have recess it’s defrosted and still super crunchy.

Honey Bubble Slice

Author: Tracey Francis of Essential Olie


  • 125g butter/nuttelex
  • ½ cup sugar (I use organic raw caster sugar)
  • 4 Tablespoons honey (I use raw honey)
  • 4 cups gluten free rice bubbles
  • ¼ cup sesame seeds (black or white or a combination of both)*
  • 1 cup desiccated coconut (we use Absolute Organic as its preservative free)


  1. Prepare a slice tin with baking paper.
  2. In a saucepan, add butter/nuttelex, sugar and honey.
  3. Over a high heat melt the butter/nuttelex, then reduce the heat to low and simmer for 5 minutes.
  4. In a large mixing bowl, combine rice bubbles, sesame seeds and desiccated coconut.
  5. Add hot butter/nuttelex mix to dry ingredients and work quickly as it sets quickly to mix together.
  6. Pour into slice tin and press down with the back of the mixing spoon or spatula.
  7. Allow it to cool completely and set (just leave it on the table/bench).
  8. When its set cut into desired sizes.


* You can also use the sesame seeds toasted or untoasted. We like using untoasted black sesame seeds.

When cutting it’s very crumbly around the edges and some pieces may break so use a large knife. Keep the crumbs and broken pieces in a jar and have it as your cereal.

I hope you enjoy making and eating this slice as much as my family.

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