Here’s my adult take on a most beloved children’s treat – the rice crispy treat! Who out there didn’t go bonkers for this chewy, gooey, crispy little number when they were a kid? I know I certainly did! Ah heck, I still go bonkers for them.
Now, I’m pretty certain that every school bake sale that’s ever existed has had some rice crispy treats on display. You know the sort, the stock-standard rice puff and marshmallow combination. Now don’t get me wrong, I’m not knocking them at all! But this version is just a little more grown up.
It’s crispy, but sticky. Sweet, but salty. Gooey AND chewy (but not Louie – I couldn’t help myself!). It’s just all of the things wrapped into one perfect little square. In fact, it’s almost a little snickers like with all the flavour and texture combinations. Look, in short, it is simply delicious and gives me absolute *googly eyes*
This one is a beautifully simple bake, and it really doesn’t require a lot of skill to complete. But best of all? You’ll be rewarded with a real crowd-pleaser of a treat at the end. If you give this Chocolate Caramel Rice Crispy Slice a go, let me know how you get on in the comments below!
Chocolate Caramel Rice Crispy Slice
Ingredients
Rice Puff Layer
- 1/4 cup Coconut Oil
- 1/4 cup Maple Syrup
- 1/3 cup Peanut Butter
- 1 tsp Vanilla Extract
- 3 cups Rice Puffs
Caramel Filling
- 320 grams Coconut Condensed Milk
- 5 tbsp Golden Syrup
- 2 tbsp Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 cup Salted Peanuts Optional
Chocolate Layer
- 200 grams Vegan Dark Chocolate
- 2 tsp Coconut Oil
Instructions
- Line a 10″x8″ baking tray with baking paper. Set aside.
- Add coconut oil, maple syrup, peanut butter and vanilla extract to a large saucepan and melt over a medium heat.
- Once melted and combined, add the rice puffs and stir through.
- Press the rice puff mixture into the bottom of the lined baking tray and then place in the fridge while you prepare the caramel.
- To a saucepan over medium heat, add the condensed milk, golden syrup, coconut oil, and vanilla extract. Bring to the boil and then lower the heat to simmer.
- Simmer the mixture for about 10 minutes, or until the caramel starts to turn a lovely golden colour. Remove from the heat and stir through the peanuts if using.
- Pour the caramel over the rice puff base and then return to the fridge to allow the caramel to fully set.
- When the caramel has set, start preparing the chocolate layer.
- Melt the chocolate (I just use the microwave in 30 second bursts) – and then mix through the coconut oil until melted and completely combined with the chocolate.
- Pour the melted chocolate and coconut over the caramel layer and then return to the fridge to allow to set completely.
- Once set, remove from the fridge and cut into 12 squares. Enjoy!
Notes
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