Crispy, crunchy, rice treats that are perfect for lunch boxes, and happily, gluten free!
In a small saucepan, whisk together the butter, sugar and syrup over medium heat. Bring to boil and keep whisking until caramel darkens in colour (the more you cook it the firmer it will be when cooled, don't let burn though). Remove from heat and whisk through condensed milk and pour over rice bubbles. push into a lamington tray or large baking dish and let cool. Cut into bars.
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