Sweet, creamy, chewy and delicious!
Everyone loves rice crispies. They were a popular lunchbox addition when I was a kid. My kids on the other hand probably don't even know what Rice Krispies or LCMs are. After Poppy ate hers she excitedly asked my husband "Daddy, did you have one of those things that Mummy made?!" So let's just say that she sure is a fan of these!
I used a mix of peanut butter and tahini in these because I find that a lot of peanut butter can be a little too rich sometimes and tahini mellows out the flavour a little. Tahini is also an excellent source of calcium so I also love adding tahini for that reason.
- 1/2 cup peanut butter
- 1/2 cup tahini
- 1/2 cup rice malt syrup
- 1/4 cup coconut oil
- 4 cups puffed brown rice
- 90-100g dark chocolate
- Add the peanut butter, tahini, rice malt syrup and coconut oil to a large pot and melt together gently on the stove
- Once melted, take off the heat, add in the puffed rice & combine well
- Transfer to a slice tray lined with baking paper (this stops it from sticking to the tray), place another piece of baking paper on top and press down firmly (this stops it from sticking to you!)
- Gently melt the chocolate in a small pot on the stove or I the microwave, pour over the top and spread out evenly
- Place in the fridge to set
- Slice and enjoy!