Ingredients
100g butter
150g sweetened condensed milk
150g rice bubbles
100g crunchie bars – crushed in the packet with a rolling pin
Method
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Line a 20cm square tin with baking paper - leave some hanging over the sides so you can lift the slice out once set.
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Place the butter and condensed milk in a large saucepan and heat until butter is just melted.
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Stir the rice bubbles into the mixture, followed by the crushed crunchie bars.
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Press the mixture firmly into the slice tin and refrigerate until set.
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Cut into squares. Makes approximately 25 squares.
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