Ingredients

For the slices:

  • 4 cups of puffed rice
  • 3/4 cup smooth peanut butter
  • 1/3 cup golden syrup
  • 1/3 cup unsalted butter (or coconut oil for a dairy-free option)
  • Pinch of salt

For the topping:

  • 100g dark chocolate (or dairy-free chocolate)
  • 25g unsalted butter (or coconut oil)
  • Desiccated coconut, toasted (optional)

Method

To make the slices:

  1. Heat the peanut butter, golden syrup and butter/coconut oil until runny. Add the puffed rice and salt.
  2. Transfer to a deep tray, lined with baking parchment. Chill for one hour.

To make the topping:

  1. Melt the chocolate and butter/coconut oil together. Pour the mixture over the top of the slices and put aside to set slightly.
  2. Sprinkle with toasted coconut or cocoa nibs. Chill for one hour before cutting.
  3. Keep in an airtight container in the fridge.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 28 March 2018

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