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Chocolate Caramel Rice Crispy Slice

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Ingredients Method Notes

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

Method
 

  1. Line a 10″x8″ baking tray with baking paper. Set aside.
  2. Add coconut oil, maple syrup, peanut butter and vanilla extract to a large saucepan and melt over a medium heat.
  3. Once melted and combined, add the rice puffs and stir through.
  4. Press the rice puff mixture into the bottom of the lined baking tray and then place in the fridge while you prepare the caramel.
  5. 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.
  6. 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.
  7. Pour the caramel over the rice puff base and then return to the fridge to allow the caramel to fully set.
  8. When the caramel has set, start preparing the chocolate layer.
  9. 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.
  10. Pour the melted chocolate and coconut over the caramel layer and then return to the fridge to allow to set completely.
  11. Once set, remove from the fridge and cut into 12 squares. Enjoy!

Notes

** Keep the slice refrigerated at all times