We all need a quick and easy recipe for a sweet treat, right?
One that is so simple you can almost memorise it, and where you are just about guaranteed to have the ingredients in your pantry on any given day.
One that can be whipped up at the first mention of visitors dropping by for coffee.
One that people have a second slice of because they just can’t help themselves.
One that can be taken anywhere a treat is needed.
And let’s face it, that’s pretty much everywhere.
Peanut Crunch Slice
For the Base:
150g unsalted butter
1 tablespoon honey
1 cup rice bubbles
1 cup plain flour
½ cup golden caster sugar
¼ teaspoon fine sea salt
1 cup roasted peanuts, coarsely chopped but not too chunky
For the Icing:
2 cups icing sugar
2 tablespoons cocoa powder
2 tablespoons unsalted butter, melted
3 tablespoons boiling water
Make the Base:
Preheat the oven to 170°C. Line a 20cm x 20cm cake tin with baking paper. Set aside.
Put the butter and honey into a medium saucepan over medium heat and stir until the butter has melted. Remove from the heat and add the rice bubbles, flour. sugar, salt and peanuts and stir to combine.
Press the mixture into the prepared pan, making sure you get right into the corners and level the top as much as you can.
Bake for 15 minutes.
Make the Icing:
While the base is baking, sift the icing sugar and cocoa powder into a bowl. Add the melted butter and boiling water and stir until smooth.
Pour the icing over the hot base, smoothing out to evenly cover. Leave in the pan until the icing has set. Use a hot knife to cut into slices.
slightly adapted from here