by Karen Swan
The first bite I took of one of these took me straight back to my childhood……but I couldn’t pinpoint the nostalgic taste.
So I had a second one. Nope, nothing,
So I tried a third.
The rich, peanut caramel slathered on top of the crunchy rice cake and coated in chocolate tastes exactly like a PICNIC bar! I had to hold on to the kitchen bench to stop my swoon becoming a full on faint!
I’m going to continue to fiddle with this recipe and see if I can come up with a more chocolate bar looking finish, but I wanted to share the first attempt with you nonetheless. The caramel is so decadent and rich that it took all my restrain not to just sit down with a spoon and eat the lot!
One rice cake per person should do; actually, half a rice cake per person should do, so this is not a big batch recipe. BUT I am going to make it using the little bite sized rice cakes next time and I think the result will be glorious!
5 rice cakes (or use a packet of the bite sized rice cake circles for a smaller treat!)
About 1/4 cup crushed peanuts
For the Chocolate:
1/2 cup cacao powder
1/2 cup coconut oil
4 tablespoons maple syrup
a pinch of sea salt.
For the Caramel
1 cup pitted Medjool dates
5 T peanut butter
5 T water
1/2 tsp vanilla extract
Make a batch of chocolate using HALF the amounts listed (the ingredients list makes enough for to coat the top and bottom of the cake, but needs to be made in 2 batches)
Whisk the cacao powder, maple syrup, melted coconut oil and salt.
Line a baking tray with paper and dip or spread one side of the rice cakes with the chocolate mix. Place in the freezer while you make the caramel.
To make the caramel, combine all the ingredients in a powerful blender or food processor and blend until smooth. You may need to add a little more water, but you want the caramel to be thick.
Try and avoid to eat the entire amount as you transfer from the blender to a bowl.
Remove the set rice cakes from the freezer and spread a THICK layer of the caramel on top.
Sprinkle with peanuts and return to the freezer or fridge as you make the second batch of chocolate.
Make the second batch of chocolate and spread over the top of the caramel.
Return to the freezer to set.
These are amazingly rich and, due to the homemade chocolate, can get a little melty if left out. I cut each square into quarters and that was a lovely bite sized treat. Stored in the freezer, they kept their crunch for a good few days. I’ll definitely be making them again on a smaller, bite sized scale using the little rice cakes.
*Recipe adapted from here