Chewy caramel rice crispy squares was something we made every easter with our left over chocolate and mars bars , oh how times have changed! I really love these and you wouldn’t for a second think these are the healthy version. They taste just as good as the old bold badness! Getting the caramel right is easy, just follow the steps below, the caramel develops a nice hard crunchy film over the crispy puffs for the best yet NBF version of a childhood favourite. For the brown rice puffs, I picked up a box from my local health food store, they looked just like a regular rice pops cereal box but a brown rice crisp. Easy to find and most places have them.
- 7 tbsp. maple syrup
- 3 tbsp. smooth almond butter
- pinch sea salt
- 6 handfuls brown rice crisp puffs
- 50g dark chocolate for drizzle – optional
- In a medium size saucepan over a medium – high heat add the maple and almond butter. Stir until dissolved and toss in the salt.
- Turn the heat up and let the mix come to a steady boil while stirring for 3-4 minutes until the mix becomes very heavy and lifts from the bottom of the pan. At this point I use a handheld balloon whisk or fork just to give a stir to prevent any lumps.
- The texture should be thick, smooth and caramel in colour.
- Remove from the heat and stir in the brown rice crisps ensuring they’re completely covered in the caramel sauce.
- Spoon into a lined bread tin and press down firmly and evenly.
- Set to the freezer for 20 minutes to harden before slicing.
- Drizzle on melted dark chocolate and freeze for 5 minutes to set.
- Keep in an airtight container for up to 7 days.