Peanut butter cereal bars recipe

Use a box of classic rice snaps to create these sweet treats, made with smooth peanut butter and honey, dotted with dried apricots and drizzled with a little dark chocolate.

Prep time: 10 minutes

Cook time: 2-4 minutes

Servings: 15 people

Preparation

  1. Grease and line a 20 x 20cm square loose-bottomed cake tin. Put the rice snaps into a large bowl with the dried apricots (if using); set aside.

  2. Put the honey and peanut butter in a small pan over a low-medium heat, stirring, until melted and combined. Continue to heat, stirring for 2-3 mins, until the mixture is starting to boil – it will then start to become dense fairly quickly. As soon as it starts to thicken, working quickly, tip into the bowl of rice snaps and mix thoroughly and firmly.

  3. Continuing to work quickly, spoon into the cake tin, spread out and press down firmly with the back of the spoon to get an even layer. Chill for 1 hour until firm.

  4. Remove from the tin. Drizzle with the chocolate (if using) and chill for 5 mins to set. Make 4 cuts downwards and 2 cuts crossways to get 15 bars.

Ingredients

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Ingredients

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Preparation

  1. Grease and line a 20 x 20cm square loose-bottomed cake tin. Put the rice snaps into a large bowl with the dried apricots (if using); set aside.

  2. Put the honey and peanut butter in a small pan over a low-medium heat, stirring, until melted and combined. Continue to heat, stirring for 2-3 mins, until the mixture is starting to boil – it will then start to become dense fairly quickly. As soon as it starts to thicken, working quickly, tip into the bowl of rice snaps and mix thoroughly and firmly.

  3. Continuing to work quickly, spoon into the cake tin, spread out and press down firmly with the back of the spoon to get an even layer. Chill for 1 hour until firm.

  4. Remove from the tin. Drizzle with the chocolate (if using) and chill for 5 mins to set. Make 4 cuts downwards and 2 cuts crossways to get 15 bars.