SNAP, CRACKLE AND CRUNCH

Chocolate peanut slice: a delectable recipe from Basics to Brilliance Kids by Donna Hay. Picture supplied by Chris Court

As a mum, Donna Hay knows that there is nothing more enjoyable than introducing your children to the wonders of taste, food, flavours and the joy of cooking. The new and expanded edition of her bestselling Basics to Brilliance Kids is all about the importance of mastering the basics, a celebration of fresh, healthy food, and the joy of cooking, eating and sharing delicious food with the people we love.

20 soft fresh dates (400g), pitted

1/3 cup (95g) natural smooth peanut butter

2 teaspoons vanilla extract

1 cup (15g) puffed brown rice

½ cup (70g) roasted unsalted peanuts, chopped

80g dark chocolate, melted

Line a 10cm x 20cm loaf tin with non-stick baking paper, leaving 4cm of paper overhanging on the long sides (this will help you later).

Place the dates, peanut butter and vanilla in a food processor and process for two to four minutes or until the mixture turns into a paste. You might need to scrape down the sides of the processor with a spatula between pulses, just to make sure everything combines.

Transfer the date mixture to a big bowl. Add the puffed rice and peanuts. Mix well with a spatula to combine.

Press the mixture into the prepared tin, using the back of a spoon to help you smooth it (rub the spoon with a little oil if it’s a bit sticky). Pour the melted chocolate over the slice and spread it with the back of the spoon to coat. Place in the fridge for 20 to 30 minutes or until set.

Use the paper to help you lift the slice from the tin.

Carefully heat a sharp knife under hot water, dry it, then cut the slice into squares (the hot knife cuts the fudgy slice more easily). Place them in the fridge until ready to eat.

Makes 20.