Step 1

Grease and line a Swiss roll or slice tin.

Step 2

Melt the Tararua Butter, Chelsea White Sugar, and Chelsea Golden Syrup in a large saucepan. When melted, boil for 3 minutes.

Step 3

Remove from heat, add rice bubbles and mix well.

Step 4

Transfer to prepared tin and press down to even out the surface. Leave to cool before cutting into bars or squares (use a sharp serrated knife for best results).

Step 5

For chocolate dipped rice bubble bars, place chocolate melts in a microwave-safe dish and microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth. Mix in food colouring gradually, until desired colour is achieved. Dip bars into chocolate, using a spoon to help coat. Place on a sheet of baking paper, add sprinkles and leave to set.