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“I made this for a work morning tea and it was gone in minutes. This is quick and easy to make and tastes great. The cooking time is the refridgeration time. I microwave the chocolate just to cut the cooking time down. This originally came from a Family Circle magazine.”
3hrs 20mins
24 pieces

Ingredients Nutrition

  • 3 cups rice bubbles
  • 120 g dried apricots, chopped
  • 34 cup sultana
  • 150 g toasted sliced almonds
  • 400 g chocolate-covered caramel candies
  • 12 cup thickened cream
  • 100 g white chocolate


  1. Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.
  2. Combine rice bubbles, apricots, sultanas and almond in a large bowl.
  3. Place the caramello chocolate and cream in a saucepan.
  4. Stir over low heat until melted and smooth.
  5. Stir through the rice bubble mixture.
  6. Spoon the mixture into the prepared pan and press firmly to smooth the surface.
  7. Place in the fridge for 3-4 hours, or until firm.
  8. Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.
  9. Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.
  10. Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.
  11. Cut into squares.

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