Honey Crunch


 Prep Time : 10 Minutes | Cook Time : 4 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Honey Crunch

There’s more to rice bubbles than Rice Krispie Treats and Honey Crunch is proof! Sweet and trashy just like it’s American cousin, Honey Crunch swaps chewy for addictively crisp honey flavoured toffee. And with just 5 ingredients and less than 5 minutes cooking time what’s not to like?  I have been making this for years using this recipe (minus the vanilla) exactly as my Nannie told it to me over the phone when I was like 12. I’m not sure why it’s taken me so long to make it for you guys! As you can see from the picture you can press it out into whatever tin you want and cut it into whatever shapes you want. Dress it up with sliced almonds and coconut. Dip in chocolate. Colour it and make awesome Halloween gravestones or Frankenstein’s Monsters. Need cheering up? Add sprinkles just before pressing into the tin.

Grease or line your desired tin. I used a 10 inch tart pan with a loose bottom this time, but the recipe is about right for an 8 inch square pan, a 9 by 11 inch pan or just dumped on a cookie sheet lined with baking paper and pressed down flat.

Put the butter, honey and sugar into a medium saucepan. The heavier the better. It needs to be big enough to hold the rice bubbles as well.

Honey Crunch -2

Melt the ingredients together while stirring over a medium-low heat. Once it starts to simmer start a timer for 4 minutes.

Keep an eye on it and stir it every 30 seconds or so. Keep it at a simmer, and if it’s boiling up turn the heat down. It will darken over time and should be perfect when 4 minutes is up. You will be able to smell it caramelising as you go.

One minute:

Honey Crunch -3

Two minutes:

Honey Crunch -4

Three minutes:

Honey Crunch -5

Four minutes:

Honey Crunch -6

Take the mixture off the heat and stir in the vanilla. It will bubble up briefly. Add the rice bubbles and stir well until the mixture is evenly distributed.

Honey Crunch -11

Tip the goo out into/onto your prepared pan. With damp hands or the back of a spoon, gently press the mix down to compact it a bit. Be very careful not to burn yourself!

Honey Crunch -7

Leave it to set – I recommend cutting it into pieces when it’s just lukewarm. That way it will hold it’s shape while you cut, but not smash up. Let it cool completely before gobbling.

Honey Crunch

oh yeah, it’s also good smashed up on ice cream. And if it doesn’t turn out perfectly, just try again! All you lost is 15 minutes and about 80 cents! It has a effort:return ratio that is off the chart so give it a try!

Honey Crunch


Prep Time : 10 mins | Cook Time : 4 mins | Total Time : 30 mins | Difficulty : Easy | Makes : a 9 by 11 inch pan

Rice Krispie Treats cool kiwi cousin – rice bubbles coated in crisp honey flavoured toffee that’s still a bit trashy at heart.

Ingredients:

  • 4 tablespoons (55 grams) butter
  • if using unsalted butter add a tiny pinch of salt
  • 2 tablespoons honey
  • 4 tablespoons white sugar
  • 3 cups (75 grams) rice bubbles
  • 1/2 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Greased or lined baking pan or sheet
  • Heavy medium saucepan

Directions:

Grease or line your desired tin. I used a 10 inch tart pan with a loose bottom this time, but the recipe is about right for an 8 inch square pan, a 9 by 11 inch pan or just dumped on a cookie sheet lined with baking paper and pressed down flat.

Put the butter, honey and sugar into a medium saucepan. The heavier the better. It needs to be big enough to hold the rice bubbles as well. Melt the ingredients together while stirring over a medium-low heat. Once it starts to simmer start a timer for 4 minutes.

Keep an eye on it and stir it every 30 seconds or so. Keep it at a simmer, and if it’s boiling up turn the heat down. It will darken over time and should be perfect when 4 minutes is up. You will be able to smell it caramelising as you go.

Take the mixture off the heat and stir in the vanilla. It will bubble up briefly. Add the rice bubbles and stir well until the mixture is evenly distributed.

Tip the goo out into/onto your prepared pan. With damp hands or the back of a spoon, gently press the mix down to compact it a bit. Be very careful not to burn yourself!

Leave it to set – I recommend cutting it into pieces when it’s just lukewarm. That way it will hold it’s shape while you cut, but not smash up. Let it cool completely before eating.

Cook’s Notes:

  • These are quick to make and are easily coloured for different themes. Colour the honey crunch with a little green food colouring and cut into rectangles. Decorate with melted chocolate or black icing to make Frankenstein’s monsters for halloween!
  • Add a tablespoon or two of sliced almonds or desiccated coconut for a flavour twist.

 – These crunchy treats will keep well in an airtight container at room temperature for a week but will go a bit soft and sticky over time if you’re not careful – 

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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