(This one is for you Simone!!)
Caramel Bubble Cups
2 cups Rice Bubbles
280g packet jersey caramels
30g unsalted butter
Put Rice Bubbles in a mixing bowl. Put caramels and butter in a pan and stir over low heat until melted and smooth. Pour into Rice Bubbles and stir to combine.
Spool tablespoons of mixture into mini muffin cases and allow to cool.
(Can be stored in the refrigerator for up to 2 weeks.)