Preparation
- Line the base of a rectangular tin (approx. 28 x 16 cm) with baking paper.
- Roughly chop the puffed rice bars.
- Melt the butter in a pan. Dissolve 200g peanut butter in the melted butter. Add the Breadcrumbs, powdered sugar and puffed rice and mix well.
- Pour the mixture into the prepared tin, smooth out (should be approx. 1-1.5 cm thick) and leave to set in the fridge.
- In the meantime, melt the remaining peanut butter together with the chocolate over a bain-marie. Spread evenly over the cooled peanut butter mixture and place the tin back in the fridge for approx. 2 hours.
- Once completely cooled, remove the tin from the fridge and carefully cut along the inside edges with a knife (warm the knife slightly if necessary). Turn out onto a cutting board and remove the baking paper.
- Cut into bars of any size, carefully turn over and enjoy! Store the bars in the fridge to keep them firm.
Tip: Almond or nut butter can also be used instead of peanut butter. Then replace the puffed rice with chopped almonds or nuts, roasting the nuts a little beforehand if necessary.
The recipe for 4 portions makes approx. 50 pieces.
