4 cups of puffed rice
¾ cup natural smooth peanut butter
⅓ cup golden syrup
⅓ cup coconut oil
pinch of salt
250 grams good quality dark chocolate
25 grams coconut oil
In a microwave proof bowl, place the peanut butter, golden syrup and coconut oil. Microwave for 20–30 seconds until mixture is runny. Add the puffed rice and salt and combine.
Line a deep baking tray with baking paper. Transfer puffed rice mixture to tray and press down firmly until evenly spread. Place in the refrigerator for 1 hour or until base is firm.
Bring a pot of water to a simmer. Place a heat proof bowl on top of the pot, making sure the base of the bowl isn’t touch the water. Add the chocolate and coconut oil. Stir occasionally until chocolate is smooth and melted. Pour over puffed rice base and refrigerate for 1 hour.
Using a clean knife cut slice into four 3cm rectangles. Base melts easily so slice is best kept in the refrigerator.