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Add the coconut oil and honey to a medium-sized pan.
On medium-low heat, heat the coconut oil and honey until they become liquid.
Add a pinch of salt. Cook for 2-3 minutes, stirring continuously until the ingredients are combined and slightly thickened.
Remove from the heat. Add the vanilla extract. Add the rice bubbles, stir until combined.
Add the mixture to a lined slice tray. I used a 27 X 17 cm tray.
Press down with a spatula or back of a spoon so that the mixture is firmly in the tray.
Place in the fridge for 60 minutes to set until firm.
Remove the slice from the fridge and cut it into squares or slices.
Store the rice bubble slice in an airtight container in the fridge.