125ml caster sugar
125ml golden or maple syrup
60ml peanut butter
15ml cocoa
100g baking margarine
750ml chocolate puffed rice cereal
1 slab dark chocolate chopped
60ml cream
15ml baking margarine, softened

  • Grease a shallow 20x15c cake tin
  • Heat the sugar, syrup, peanut butter, cocoa and 100g baking margarine over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth (don’t allow to boil)
  • Remove from heat and stir into the cereal
  • Mix well until all the cereal is coated with the syrup mixture
  • Spoon into the tin and spread evenly. Leave to cool.
  • Melt the chocolate with the cream over a low heat until smooth
  • Add the 15ml baking margarine and beat until smooth
  • Drizzle over cereal base and leave to set
  • Cut into bars
Makes 12 - 15 bars.


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