Peanut Bubble Crunch

3 cups puffed rice

½ cup rice malt syrup

1 tsp vanilla extract

1 ½ tbsp coconut oil

½ peanut butter

2 tbsn cocao or cocoa powder

100 grams dark chocolate

Method:

• Line a 10cm x 20xm baking tray
• Add half the puffed rice to a bowl and the other half to a second bowl
• Over a low heat, melt rice malt syrup, vanilla extract and coconut oil in a saucepan. Remove from heat and stir through the peanut butter
• Pour half of the peanut butter mixture into one of the bowls with puffed rice and stir well to combine
• Add the cacao/cocoa to the remaining peanut butter mixture, stir through then mix well into the second bowl of puffed rice
• Press the cacao/cocoa mixture firmly into the base of the tray (take time with this step)
• Top this layer with the peanut butter mixture again pressing down firmly (take time with this step)
• Refrigerate tray for 30-60 minutes
• Once set, melt the dark chocolate using your preferred method and pour and spread over the puffed rice slice. Return to the fridge to set for approximately 10 mins
• Once set, turn out onto a chopping board and slice into 18 pieces. Store leftovers in an airtight container and store in the fridge for 1-2 weeks.