Snickers-Style Rice Cake Bars
Easy
Use crumbled rice cakes to make this Snickers-inspired treat. The crumbled rice cakes are mixed with peanut butter and maple syrup then pressed into a loaf tin. For the caramel layer, sweet and sticky dates are used, then everything is topped with a luscious layer of dark chocolate. Finally, some chopped peanuts finish off this tasty snack! The rice layer will soften so it’s similar to a soft nougat, but if you prefer a crunchy treat, swap some or all the rice cakes for Rice Krispies.
PREP IN
15 MIN
SERVE
6
Snickers-Style Rice Cake Bars
Easy
PREP IN
15 MIN
SERVE
6
Introduction
Use crumbled rice cakes to make this Snickers-inspired treat. The crumbled rice cakes are mixed with peanut butter and maple syrup then pressed into a loaf tin. For the caramel layer, sweet and sticky dates are used, then everything is topped with a luscious layer of dark chocolate. Finally, some
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Ingredients
- 80g smooth natural peanut butter
- 80ml maple syrup
- 6 rice cakes, crumbled OR use similar amount in rice krispies if you want them crunchy
- 8-10 pitted dates
- 100g dark chocolate, roughly chopped
- 1 tsp coconut oil
- 25g salted peanuts, roughly chopped
Method
- 1. Line a 2lb loaf tin with parchment paper, set aside.
- 2. In a medium sized bowl, mix the peanut butter and maple syrup.
- 3. Add the crumbled rice cakes and stir well.
- 4. Spoon the mixture into the prepared loaf tin and spread it in an even layer from edge to edge. Use the pack of a large spoon or spatula to flatten the mixture and compact it slightly.
- 5. Tear open the pitted dates and open them up. Arrange in a single layer over the top of the rice mixture, using as many needed to fill the gaps.
- 6. Place the chocolate in a small microwave-safe bowl and heat in the microwave for about 20-30 seconds at a time, stirring in between, until the chocolate has mostly melted. When there are only a few bits of chocolate left, add the coconut oil. Stir until the residual heat has melted the remaining chocolate and the coconut oil has been mixed in.
- 7. Pour the chocolate over the dates and spread in an even layer with the back of a spoon.
- 8. Sprinkled the chopped peanuts on top then chill in the fridge until the chocolate layer has hardened.
- 9. Remove from the tin and use a large sharp knife to cut into bars. Store in an airtight container at room temperature for up to 3 days and up to 1 week in the fridge.
