Peanut Butter – you can use either crunchy or smooth, I love to use crunchy for this!
Maple Syrup
Coconut Oil
Desiccated Coconut
Rice Puff Cereal
It’s sweetened with maple syrup so no need to use any refined white sugar in this. The crunchy texture is from the rice puff cereal, I use this one from Natures Way. Some rice puffs brands tend to lose their crisp-ness when added to recipes such as this one. To prevent this, I like to pop the rice puffs in a fry pan and cook them for about 3-5 minutes until lightly golden, this will make them remain crisp.
The topping is made with dark chocolate and a tablespoon of peanut butter blended through it, talk about yum!
Hope you enjoy this slice, perfect for any age!
Peanut Butter & Chocolate Crispy Slice
- Prep Time: 15min
- Cook Time: 5min
- Total Time: 20 minutes
- Yield: Serves: 6-8
Description
Indulgent dark chocolate topping with a rich peanut butter base. Add a crunchy texture into the mix and you got a scrumptious sweet treat to snack on! You can cut these into small squares or longer bars.
Scale
Ingredients
- Base
- 1 cup (280g) peanut butter, crunchy or smooth, I use crunchy
- 1/2 cup (150g) maple syrup
- 1/2 cup (100g) coconut oil
- 1 cup (60g) desiccated coconut
- 2 cups (100g) rice puff cereal
- Chocolate Topping
- 180g dark chocolate block of choice, dairy free if desired
- 1 Tbsp peanut butter, crunchy or smooth, I use crunchy
Instructions
- Base
- Line a 8” x 8“ square baking pan with parchment paper, set aside.
- In a medium sized pot over low-medium heat, add peanut butter, maple syrup and coconut oil, mix to combine.
- Gently heat mixture until all ingredients are melted down and smooth.
- Remove from heat and stir through desiccated coconut.
- Add rice puffs 1 cup at a time, mixing well after each addition.
- Pour mixture into lined baking pan and place in the refrigerator.
- Make topping whilst base is setting.
- Chocolate Topping
- Create a double boiler by half filling a small pot with water and put over a medium heat.
- Place a medium-large heat proof bowl over the pot.
- Add chocolate and melt down, whilst mixing occasionally.
- Once completely melted, stir through peanut butter until melted through. Remove from heat.
- Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
- Refrigerate for a further 1-2 hours or until chocolate topping has set.
- Remove from pan and slice into squares or long bars.
- Enjoy!
- Store in an airtight container, refrigerated, for 1 week – 10 days.
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