After more experiments using rice syrup, I created these. I love traditional ‘crispy squares’ and have been craving them a lot recently. Due to this, I decided to put some of my store cupboard ingredients to good use, and whip up a batch for myself. My house is filled with peanut butter at the moment, so I decided to create some crispy squares based on peanut butter. Combining a nut butter of any kind (it doesn’t have to be peanut) with some syrup can easily create a delicious, nutty, caramel texture. So, using some rice syrup and peanut butter, I mixed up this caramel to combine with some puffed rice. However, don’t feel like you have to use rice syrup in this recipe. You can always use a different sweetener that you prefer. After all, the main point is that you enjoy the taste! To finish, being a self confessed chocoholic, I covered the squares in a simple chocolate sauce. Delicious.
crispy peanut butter squares
makes about 9-10 small squares
for the squares:
1 tbsp coconut oil
1/4 cup (55g) peanut butter
1/4 cup (60ml) rice syrup/sweetener
1 cup (30g) puffed rice – I used puffed brown rice
1/4 cup (30g) peanuts
vanilla, to taste
for the chocolate:
1 tbsp coconut oil
2 tbsp cocoa/cacao powder
2 tbsp rice syrup
1. Firstly, melt your 1 tbsp coconut oil for the squares. When the oil has melted, set it aside to cool. Add the peanut butter, rice syrup and vanilla into a large mixing bowl. Pour in the coconut oil. Using a spatula, stir all of the ingredients together for about 30 seconds, or until well mixed. Pour in the peanuts and puffed rice and stir again until all has mixed.
2. Scoop the mixture into a cake tin – preferably one with a removable base, and press it down so that all sticks together and is even. Move into the fridge and leave for about 3-4 hours, or until has firmed and set.
3. When it has set, remove it from the fridge, and slice into about 9-10 small, bite size squares. Now, move it back into the fridge whilst you make your topping.
4. Make the topping by adding the coconut oil, cocoa/cacao powder and rice syrup with a pinch of salt, into a pan on a low heat. Stir until all has mixed and the oil has melted. Remove the squares from the fridge, ready to ice. Pour the chocolate mixture into a piping bag with a small round nozzle. Drizzle the chocolate on top however you like.
5. Move the squares back into the fridge for the chocolate to set for about half an hour before serving.