Rice bubble slice with salted peanut butter
This retro favourite couldn’t be simpler to make, plus it’s gluten-free and vegan, too. It’s perfect to whip up for whenever you feel like a sweet little dose of nostalgia.
Ingredients
5 cups rice bubbles
4 heaped tbsp peanut butter
4 tbsp coconut oil or butter
1/2 cup pure maple, honey or golden syrup
1/2 tsp sea salt
For topping:
250g dark chocolate
1 tbsp coconut oil
Method
Line a square or rectangle dish with baking paper. Place the rice bubbles in a large mixing bowl.
In a medium saucepan, combine the peanut butter, coconut oil and maple. Bring to a gentle boil over low heat, and cook for 2 minutes, whilst stirring constantly.
Pour the mixture over the rice bubbles, and stir quickly until well combined. Tip the mixture into the prepared dish, and press in tightly.
Melt the chocolate over a double boiler, then stir in the coconut oil. Spread over the top of the slice, then pop in the fridge for 10 minutes to set.
Slice into thick squares and enjoy. Store in an airtight container.
Makes 12
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