If you are looking for the easiest dessert/snack/treat then look no further. These peanut butter rice crispy bars are next level delicious but are the simplest things to whip up. Plus, they store really well in the fridge.
Perfect for a lunch box treat or a party nibble, they can be adapted to suit your wants and needs, and the whole family will love them.
They are, surprisingly, not as unhealthy as they look as the sweetener used is honey. I also use an unsweetened peanut butter: I like this brand, but if you want them sweeter you can of course use a peanut butter with added sugar. I often add in a little salted caramel if I have some in the fridge. This is just for flavour, completely optional, and can be left out without affecting the end result.
As I said above, these are so simple that they are great for a novice baker or for you to make with children. You can use either real chocolate (with cocoa butter) or compound chocolate (made with vegetable fat). Personally I prefer real chocolate as the taste is so much better but it does mean that unless you temper the chocolate it will eventually soften and melt at room temperature. For a dessert like this, it really is not necessary as they are refrigerated and I find that they are eaten way before they have time to melt!
Peanut Butter Rice Crispy Bars
Ingredients:
400g Runny honey
300g Smooth peanut butter
75g Salted caramel sauce (optional)
250g Rice crispy cereal
200g Dark chocolate (min 70% cocoa solids)
Sprinkles (optional)
Method:
Line a baking tin or dish approximately 9x12 inches with baking parchment.
Into a large saucepan mix together the honey, peanut butter, and salted caramel sauce if using.
On a medium to low heat, bring this to a simmer and, stirring occasionally, allow to simmer for one minute.
Turn off the heat and add in the rice crispy cereal, thoroughly mixing until well combined.
Pour out into the prepared tin and smooth out until it is level.
Break the chocolate up into small pieces and melt in a bowl placed over a pan of boiling water or alternatively in the microwave. To ensure that the chocolate does not burn if you are using a microwave, do this in increments of 30 seconds and stir until it is melted and glossy.
Pour the melted chocolate over the rice crispy base and smooth using a spatula.
Allow to cool for 10 minutes before decorating with sprinkles if using.
Place in the fridge for a minimum of 2 hours before cutting into bars.
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