If you are in need of a quick treat during this horribly unsettling time, give these yummy Peanut Butter Crispies a whirl. They’re very quick and easy to make, with no cooking. You will have to leave it an hour or so though to set so a little patience is required.
- 95g rice krispies
- 120g peanut butter
- 175g malt syrup* (rice or barley) or 175g agave syrup
- 1 tsp vanilla extract
- Topping: 250g dark cooking chocolate and 1 tbsp peanut butter
* – malt syrup can be found in most supermarkets with the baking ingredients. Don’t be tempted to substitute golden syrup, it will be far too sweet.
Put the peanut butter and syrup into a pan and heat until the peanut butter is melted into the syrup. Try to heat slowly as ideally you don’t want it to get too hot as if it gets too hot you will need to let it cool down before adding the rice krispies. Adding the rice krispies when it is too hot will soften them too much and then they won’t be crispy! Mix in the vanilla extract to the syrup and peanut butter and then mix in the rice Krispies. When thoroughly coated press into a greased baking tin. I use a tin measuring 23cm X 20cm.
For the topping, melt the chocolate and peanut butter. Pour over the crispies and put in the fridge to set. I recommend cutting before the chocolate hardens too much. Store the crispies in the fridge. If they’re not all eaten straight away, they will keep for a few days before going soft.