Today I’m sharing another super easy sweet treat. These guys are sweet, crunchy and chocolatey. They’re perfect for the 2:30pm work slump - yes, there is such a thing and I could actually name at least half a dozen people who suffer from this affliction. Who am I kidding? - there are at least 10 people (you know who you are!) I could name and shame - myself included.
Now, back to the recipe. There’s only a handful of ingredients, which I must admit, do not rate highly on the healthy food scale, but who am I to judge?
Ingredients
1/2 cup golden syrup
1/2 cup unsweetened nut butter e.g. peanut, almond...
1 tsp vanilla essence
3 cups Rice Bubbles
Chocolate layer
200g 70% dark chocolate, good quality
1 tsp coconut oil (optional)
Instructions
Place the golden syrup, nut butter and vanilla essence in a saucepan on medium low heat. Melt and stir until silky smooth.
Add the Rice Bubbles and mix with a wooden spoon mix until they're well coated.
Line a 8x8 inch baking tin with baking paper. Scoop in the mixture. With the back of a spoon or a spatula press the mixture into the corners until even and well packed.
Place into the fridge whilst you prepare the top layer.
Melt the chopped dark chocolate and coconut oil (this is optional but will make it easier to slice)
Once the chocolate is all melted, take the mix out the fridge and pour the chocolate on top. Tilt the tray from side to side so it forms an even layer. Sprinkle with some sea salt flakes if you like the salty sweet combo.
Pop back into the fridge until the chocolate has set.
Remove from the tin, place on a chopping board and cut into slices with a sharp knife. Again, you’re a grown up - you decide on the size you like.
The bars will keep in the fridge in an airtight container for 3-4 days.
a couple of tips to make sure the chocolate doesn’t crack when you cut it
add some coconut oil to the chocolate, to soften it - it also adds a bit of flavour
warm the knife with some hot water before cutting and simply wipe the knife and warm again to get a clean cut every time
