1.Lightly grease an 18 x 28cm slice pan. Line base and two long sides with baking paper, extending paper 2cm above pan edge.
2.Combine Cherry Ripe and butter in a medium saucepan. Stir over low heat for 4-5 minutes, or until melted.
3.Remove saucepan from heat and stir Rice Bubbles through until well combined.
4.Press mixture firmly into prepared pan using a fork. Chill for 30 minutes until firm.
5.Melt chocolate and oil in a heatproof bowl over a saucepan of simmering water, until melted. Spread over slice. Chill for 30 minutes, until chocolate is set.
6.Using a hot knife, cut into squares. Top each with a small piece of extra Cherry Ripe. Store in an airtight container in the fridge.
It is important to press the mixture firmly into the pan to ensure the base doesn’t crumble. It can also be frozen. If you like, you can use Mars Bars instead.Note