Mummy Rice Krispie bars
Made these for Manilife for halloween, and it’s one of my new favourite snacks. You absolutely must try these.
Recipe, makes 5-6;
THE RICE KRISPIE CAKES
3 tbsp cocoa butter (or 2 tbsp normal butter)
3 crunchy peanut butter*
3 tbsp honey
16 squares white chocolate
1 1/2 cup puffed rice
TO TOP
50g white chocolate to top
2 edible eyes per bar
Method
Melt your cocoa butter/ butter and white chocolate in the microwave, then stir through your peanut butter and honey.
Microwave for another 30 seconds to loosen the mixture, then stir through your puffed rice/ other cereal.
Pour the mixture into a small lined tin (mine was H2.2 x W13.1 x D19cm).
Press it down with the back of a spoon, so the surface is as flat as possible.
Refrigerate for at least 1 hour, or overnight.
Once the bars have set, slice into 5-6 fingers.
Melt your white chocolate for the top, then drizzle it over each bar diagonally, in different directions.
Sprinkle with maldon salt, then stick 2 eyes at the top of each bar.
Refrigerate for another 20-30 mins, then serve.
Keep in an airtight container for up to 3 weeks.
Notes + Variations:
*You can use any peanut butter, smooth or crunchy.
