Peanut Bubble Crunch
Servings
18
Servings
18
Ingredients
  • 3cups rice bubbles
  • 1/2cup peanut butter
  • 1/2cup rice malt syrup
  • 1tsp vanilla extract
  • 1 1/2tbsp coconut oil
  • 2tbsp cacaocan substitute with cocoa
  • 100g dark chocolateI use 70%
Instructions
  1. Line a 10cm x 20cm baking pan with baking paper and set aside
  2. Add 1 ½ cups of Rice Bubbles to one bowl and the other 1 ½ cups of Rice Bubbles into a second bowl.
  3. Over a low heat, melt the rice malt syrup, vanilla extract and coconut oil.
  4. Remove from heat and mix through peanut butter
  5. Pour half of the mixture into one of your bowls of Rice Bubbles and stir well to combine
  6. Add your cacao/cocoa to the remaining peanut butter mixture, stir through then mix it into the second bowl of Rice
  7. Grab your lined pan and add one bowl of Rice Bubble mixture to pan. Press firmly into the base (and we really do mean FIRMLY). For best results really take some time with this step.
  8. Add the remaining bowl of Rice Bubble mixture over the top and once again, press firmly so it sticks together.
  9. Pop pan into fridge or freezer to set. (30mins – 60 mins will be enough)
  10. Once the mixture is set, melt your chocolate using your preferred method.
  11. Pour chocolate evenly over the top of the Rice Bubble mix and pop back in the fridge to set (This should only take about 10 minutes)
  12.  Remove from fridge and cut into squares with a sharp knife.
Recipe Notes

134 calories per serve

Print Recipe
Peanut Bubble Crunch
Peanut bubble crunch
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 3 cups rice bubbles
  • 1/2 cup peanut butter
  • 1/2 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1 1/2 tbsp coconut oil
  • 2 tbsp cacao can substitute with cocoa
  • 100 g dark chocolate I use 70%
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 3 cups rice bubbles
  • 1/2 cup peanut butter
  • 1/2 cup rice malt syrup
  • 1 tsp vanilla extract
  • 1 1/2 tbsp coconut oil
  • 2 tbsp cacao can substitute with cocoa
  • 100 g dark chocolate I use 70%
Peanut bubble crunch
Instructions
  1. Line a 10cm x 20cm baking pan with baking paper and set aside
  2. Add 1 ½ cups of Rice Bubbles to one bowl and the other 1 ½ cups of Rice Bubbles into a second bowl.
  3. Over a low heat, melt the rice malt syrup, vanilla extract and coconut oil.
  4. Remove from heat and mix through peanut butter
  5. Pour half of the mixture into one of your bowls of Rice Bubbles and stir well to combine
  6. Add your cacao/cocoa to the remaining peanut butter mixture, stir through then mix it into the second bowl of Rice
  7. Grab your lined pan and add one bowl of Rice Bubble mixture to pan. Press firmly into the base (and we really do mean FIRMLY). For best results really take some time with this step.
  8. Add the remaining bowl of Rice Bubble mixture over the top and once again, press firmly so it sticks together.
  9. Pop pan into fridge or freezer to set. (30mins – 60 mins will be enough)
  10. Once the mixture is set, melt your chocolate using your preferred method.
  11. Pour chocolate evenly over the top of the Rice Bubble mix and pop back in the fridge to set (This should only take about 10 minutes)
  12.  Remove from fridge and cut into squares with a sharp knife.
Recipe Notes

134 calories per serve