The orange and nuts add to the colour, flavour and texture of the slice, however, they could easily be omitted and some extra rice bubbles added. I use homemade glace orange peel or glace orange slices, do not use mixed peel unless you like the bitter flavour of the peel.
The technique for making the peel at home is explained here and here.
Citrus & Pistachio Bubble Slice
125 g butter
½ cup condensed milk
½ cup pistachio nuts, coarsely chopped
½ cup glace orange, chopped into small pieces
½ cup coconut
3 cups rice bubbles/ gluten free rice puffs
Finely grated rind /zest of 1 lemon
¼ teaspoon citric acid
1 ½ cups pure icing sugar
2 teaspoons melted butter
1/3 cup coconut
Juice of lemon plus additional juice or water
Lemon & Coconut Icing
Sift icing sugar, add coconut, melted butter and lemon juice to make a thick, smooth icing. Add a little extra juice or water if needed
Melt butter and condensed milk together, stir to combine. I use a large bowl and microwave on high a minute at a time until the butter has melted and started to mix into the condensed milk.
Add remaining ingredients, mix well.
Press mixture in to slice tray lined with baking paper/Glad Bake. Refrigerate
Ice the base with lemon and coconut icing and sprinkle a little extra coconut over the top. Refrigerate until set. It is best made a few hours before needed or overnight.
Cut into pieces and store in an airtight container in the fridge.