Putting a spin on a childhood classic… the rice bubble bars! These ones are made with peanut butter and less refined ingredients, making them a little bit better for you. The peanut butter and chocolate make for a tasty combination, perfect for a sweet little something after lunch or for an afternoon snack.
Ingredients
- 70g Brown Rice Puffs
- 100g Chocolate Quinoa Pearls
- 200g Peanut Butter
- 130g Brown Rice Syrup
- 2 tbs Coconut Oil
- 1 tsp Vanilla Extract
- 190g Dark Chocolate
- Maldon Sea Salt (flaky)
Instructions
- Prepare a square baking tin by lining it with baking paper. Set aside.
- In a small saucepan, place the peanut butter, brown rice syrup, 1 tablespoon of coconut oil and the vanilla extract over low-medium heat. Mix regularly and bring to a gentle simmer. Set aside for 5 minutes to cool slightly.
- Place your rice puffs and chocolate pearls in a large bowl and pour over the peanut butter mixture. Mix well with a spatula, ensuring that the mixture is all over the puffs. The chocolate coating on the pearls will start to melt but it’s part of the magic!
- Place the coated puffs into your prepared baking tin making sure to level the mixture and press it down firmly. You can use your hands, then the bottom of a glass tumbler to really push it down – don’t be shy and push firmly as this will help your bake to stick together.
- Melt the dark chocolate and 1 tablespoon of coconut oil in the microwave or over low heat. When melted, pour the chocolate over the puffs and spread all the way to the edges. Sprinkle a little flaky sea salt all over.
- Place in the freezer for 20 to 30 minutes. Remove from the baking tin, cut into squares and it’s ready to share. Enjoy! :)
Baked by Iris 
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