200g sweetened condensed milk
100g dark brown sugar
1 1/2 tablespoon liquid glucose
100g white chocolate melts
500g milk chocolate, melted
1 1/2 cup Rice Bubbles
Grease a 20cm x 20cm non-stick brownie tin and line with baking paper.
In a medium frypan, add condensed milk, brown sugar, liquid glucose and butter. Stir to combine and simmer gently until a caramel forms, about 5-6 minutes. Add white chocolate, heat until it melts. Set caramel aside.
In a bowl, add melted chocolate and rice bubbles. Stir to combine.
Pour half the chocolate Rice Bubble mixture on the bottom of the brownie tin and spread out with a spatula to form an even layer.
Top with caramel and spread it out to form another even layer. Then top with remainder of chocolate Rice Bubble mixture and spread to form a final even layer.
Refrigerate for 3 hours. Slice into squares and serve.