Raspberry and white chocolate rice bubble crackle slice

A classic Kiwi treat gets a modern twist in this crackle slice recipe. White chocolate and freeze-dried raspberries are a fresh new addition, while rice bubbles ensure it stays true to its roots

By Jo Wilcox
  • 15 mins preparation
  • 30 mins marinating
  • Makes 30 chunks
  • Print


  • 200 gram white chocolate
  • 1/2 cup freeze-dried raspberries
  • 2 cup puffed rice (e.g. Ricies)
  • 120 gram vanilla biscuits, finely crushed (gluten-free if required)


  • 1
    Melt white chocolate until smooth and runny, then fold in freeze-dried raspberries, puffed rice and vanilla biscuits.
  • 2
    Spoon into a lined brownie tin and press down with the back of a spoon.
  • 3
    Chill for 30 minutes until set, then cut or crack into bite-sized pieces.


Perfect as take-home treats at your next kids' birthday party.

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