CHOCOLATE PEANUT BUTTER RICE CRISPIE BARS

---

As an alternative to coating these sweet treats with chocolate, you can stir some dark chocolate chips into the peanut butter mixture before chilling, or even add some chopped nuts and dried cranberries, blueberries, cherries or raisins. Maple or agave syrup can be substituted for honey.

MAKES 9 SQUARES

PREP 10 MINUTES

COOK 5 MINUTES

120ml (4fl oz/½ cup) clear honey

50g (2oz/¼ cup) butter

125g (4½oz/½ cup) smooth peanut butter (unsalted)

100g (4oz/4 cups) rice cereal, e.g. Rice Krispies

225g (8oz) dark (semi-sweet) chocolate, broken into pieces

Line a square 20cm (8 inch) cake tin (baking pan) with baking parchment.

Put the honey, butter and peanut butter in a large saucepan set over a low to medium heat. Stir gently until the two butters melt and blend with the honey.

Remove from the heat and stir in the rice cereal, turning it gently until it’s completely coated.

Spoon the mixture into the lined cake tin, pressing down gently to spread it into the corners and level the top. Cover and leave in the fridge until chilled and set.

Melt the chocolate in the microwave or in a heatproof bowl suspended over a pan of simmering water. When it’s melted and smooth, spread it evenly over the peanut butter mixture.

Leave to set, either at room temperature or in the fridge if you want to speed this up. Cut into squares before serving. Store them in an airtight container in the fridge or a cool place for 4–5 days.