Chocolate Peanut Butter Slice
Inroduction
About this Recipe
By: Sheridan Rogers
I used a homemade creamy peanut butter but a store-bought smooth version is fine. Almond butter, macadamia butter or cashew butter can be sbustituted. Store the bars in the fridge and enjoy shortly after removing from the fridge because they’ll melt quickly
Ingredients
Serves 16
-
peanut butter, 1 cup plus 2 tablespoons
-
honey, 1/4 cup
-
sea salt, 1/4 teaspoon
-
rice bubbles, 2 cups
- dark (or milk) chocolate chips, 200g
Line bottom and sides of a 20cm x 20cm cake tin with baking paper.
Combine the peanut butter, honey and 1/4 teaspoon flaky sea salt in a medium-large mixing bowl and mix together well.
Add the rice bubbles and stir together until the rice bubbles and peanut butter are evenly mixed. A wooden spoon is useful here.
Spoon into the prepared tin and press down evenly.
Melt the chocolate chips in a double boiler. Spread melted chocolate over the rice bubble layer. Drop dots of the extra 2 tablespoons of peanut butter over the top. Using a toothpick, quickly swirl the peanut butter through the chocolate to create a marble effect. Work quickly before the chocolate begins to set. Sprinkle with extra flaky sea salt (optional).
Refrigerate for 2 -3 hours then cut into 16 squares or 8 bars.