There’s something insanely delicious about nostalgic foods like this. We would always have these at birthday parties growing up, except mum would make the honey version (she was a health nut), which although tasty, is mighty boring compared to these!
I searched the internet high and low for a recipe for ones which were peanut butter and chocolate – only my favourite flavour combination – but surprisingly the internet failed me. All the recipes I found were either a peanut butter crunch with a chocolate topping, or made using cocoa, not actual chocolate, so instead I made my own up, and (thank goodness) it’s a flavour hit! Kind of reminds me of M&M’s, a cross between the crispy ones, and the peanut butter ones, good luck finding them in NZ, seems to be more of an American thing.
Best of all this recipe is so so easy. I whipped it up in 15 minutes, plus it’s easy for little helpers (just be careful on the melting part). Oh, and be sure to lick the bowl!
Ingredients (Makes 1 large 30 x 20cm tray, about 25 pieces):
- 6 cups of rice bubbles
- 250 grams of milk chocolate
- 250 grams of smooth peanut butter
- 60 grams of butter
- 60 grams of icing sugar
- extra 30 grams chocolate and 1 tbsp butter for topping – optional
Line a large baking tray with cling film, so that the sides overhang.
In a large bowl, measure out 6 cups of rice bubbles.
Create a double boiler, in a small saucepan put a little bit of water, place a metallic bowl on top so that it seals the edge. Make sure the water is not touching the bottom of the bowl. Place this onto a low heat. In the bowl, put the chocolate, butter and peanut butter, stirring frequently until melted and smooth.
Sift in the icing sugar and mix well to combine.
Use a spatula to pour all of the peanuty, chocolatey goodness into the bowl with the rice bubbles. Mix well until all the rice bubbles are coated. Then pour it all into the lined baking tray. Use the back of a spoon to press it down into the tin. If you hear some of the rice bubbles crunching, that’s fine. Once pressed and smoothed, fold the sides of the cling film over to cover it, and pop it in the fridge for an hour (at least) to set.
Once set, remove from the fridge. You can add some chocolate drizzle as a topping if you like. Simply use the double boiler method to melt the extra chocolate and butter. Once melted use a spoon to drizzle this over the top of the slice. Give that about 20-30 minutes to set, before using a large knife to cut the slice into pieces.
This is best stored in the fridge (particularly in hot weather) until required.