Quadradinhos crocantes de pasta de amendoim com Rice Bubbles

Ingredientes

• 3 C puarere (rice bubbles)
• 1 C (100 g) pū kākano keto (keto muesli) or any granola or muesli.
• 80 g pata (butter) butter
• 1/2 C (165 g) mīere raihi parauri (brown rice malt syrup) or date syrup or maple syrup.
• 1/2 C (130 g) pata kākano me te nati (seed and nut mix butter)
• 1 tsp raukikini whakauruuru (mixed spice)
• 2 tsp wanira (vanilla)
• He kini tote - a pinch of salt
• 100 g tiakarete (chocolate).
• 1 tbsp (15 ml) noni (oil, neutral flavoured)
• 1/4 C (25 g) pū kākano anō (extra muesli)
• 1/4 C rōpere tauraki-tio (freeze dried strawberries)

Modo de preparo

1. 1

   --- Prepare the Slice Tin: ---

2. 2

   Line a 20 cm slice tin with baking paper.

3. 3

   --- Boil the Simple Caramel: ---

4. 4

   Set a frying pan or large pot over medium heat.

5. 5

   Add the pata (butter) and mīere raihi parauri (brown rice malt syrup) in to the pan or pot. Bring the simple karamea (caramel) to a simmer, stirring occasionally for a couple of minutes.

6. 6

   Once it is bubbling and starts to thicken, reduce the heat to low. Then add the pata kākano me te nati (seed and nut mix butter), raukikini whakauruuru (mixed spice), wanira (vanilla) and (tote).

7. 7

   Stir for another minute and remove from the heat.

8. 8

   --- Combine the Rice Bubbles and Peanut Butter Caramel: ---

9. 9

   Add the puarere (rice bubbles) and pū kākano (muesli) in to a large bowl.

10. 10

    Pour the warm peanut butter caramel in to the puarere (rice bubbles) and pū kākano (muesli).Whakaranuhia te katoa (combine everything together).

11. 11

    --- Press the Mixture in to the Tin: ---

12. 12

    Add the mixture in to the prepared slice tin and press it down firmly with the back of a spoon. Take the time to do this so the slices stays together when it is set.

13. 13

    Refrigerate for 20 minutes and it is ready to be eaten like this or add the chocolate topping like I did.

14. 14

    --- Add the Chocolate Topping (Optional). ---

15. 15

    Chop the tiakarete (chocolate) in to small pieces and then add it, along with the noni (oil) in to a small pot. Gently melt it over a low heat and then pour it directly over the keke papatahi puarere (rice bubble slice). Spread it out.

16. 16

    If you want to, decorate with pū kākano anō (extra muesli) and rōpere tauraki-tio (freeze dried strawberries.

17. 17

    --- Refrigerate the Peanut Butter Rice Bubble Slice: ---

18. 18

    Whakamātaohia (refrigerate) for 20 minutes or until the chocolate is set.Keep this slice in a sealed container and it will keep well for up to a week.