Consider yourself warned – this is so moreish you may want to keep at the back of the fridge!
Tips: Use unsweetened puffed rice or rice bubbles or I particularly like the cocoa magic crunch breakfast cereal containing puffed rice and buckwheat.
Have a small amount of water in the
saucepan to ensure the water does not touch the bottom of the bowl.
Ingredients
| 250 g | White chocolate, (I used Whittaker's white chocolate) (Main) |
| 2 cups | Puffed rice, or naturally sweetened cocoa puffed rice (Main) |
| ½ cup | Toasted hazelnuts, or flaked almonds, roughly chopped |
| ½ cup | Currants, or golden raisins |
| ½ cup | Orange peel, or lemn peel |
| 125 g | Butter, melted |
Directions
- Lightly grease a 23cm square tin. Line tin with baking paper, then lightly grease the paper.
- Break the white chocolate into small pieces and place in a heatproof bowl sitting over a saucepan of gently simmering water. Allow the chocolate to melt then remove from the heat.
- Place the puffed rice, nuts, currants or raisins and peel in a bowl. Stir in the melted butter and chocolate. Spread mixture into the prepared tin, cover and place in the fridge to set.
- Once set, cut into pieces and keep in an airtight container in the fridge.
See more of Kathy's simple baking recipes
