6 cups Rice Bubbles
1/2 cup brown sugar
1/2 cup golden syrup
125 g failsafe butter

Combine sugar, syrup and butter in a pot and simmer gently for 2 -3 minutes, stirring constantly. Remove from heat and allow to cool for a minute. Add rice bubbles and mix thoroughly. Press into greased tin 23x23cm (or equivalent), using back of spoon. Refrigerate, then cut into squares. - thanks to Teresa Ventris