Peanut Butter Rice Crispy Slice

Base

• 3/4 cup smooth peanut butter
• 1/3 cup Pureharvest Organic Rice Syrup,
• 1 tsp sea salt (omit if peanut butter is salted)
• 1 tsp vanilla
• 3 cups rice puffs

Topping

• 100 g dark chocolate
• 2 tbsp peanut butter

Gently heat the peanut butter and rice malt syrup together in a pot over medium heat.
Once melted add in the salt, vanilla and rice puffs and stir to combine.

Spoon into a square baking pan (20X20cm) that is lined with parchment paper / bees wax wraps. Press down gently with the back of a spoon. Set aside while you make the chocolate topping.

Make the topping, melt the chocolate and peanut butter together over a double boiler. Pour over the top of the base and place in the fridge to set up firmly.

Cut into squares and serve. Store in an airtight container in the fridge for up to a week (not sure they’ll last that long :P )