250g (10 oz) butter
200g (1 cup) sugar
2 eggs beaten
6 -7 cups rice bubbles (this is a double batch because one went nowhere)

Boil butter and sugar. Allow to cool slightly, add egg and cook together for about 1/2 minute. Mix in rice bubbles. Place in lined lamington tin and refrigerate. When set cut into bars and place in container and then freeze. These are best eaten straight out of the freezer and were a huge hit at my house. - Elaine