- serves 16
- prep time 10-15mins
- cooking time 50-60mins
|100g||Drippy natural peanut butter |
|120g||Brown ricemalt syrup|
|50g||Dairy-free milk chocolate|
|½ Scoop||Chocolate Peanut Butter Cup Protein|
|120g||Rice puffs /crisps|
|5 tbs||Almond butter|
|3 tbs||Maple syrup|
|100g||Dairy-free milk chocolate|
|1-2||Halved peanuts to garnish|
Created by: @noashealthyeats
When caramel slice meets snickers! They're vegan, gluten free, no bake and loaded with our Chocolate Peanut Butter Cup Protein for a delicious protein hit!
- protein 7.3g
- fat 8.2g
- carbs 17.8g
- calories 157 (Cut in 16)
in a large bowl place peanut butter, 50g chocolate & ricemalt syrup, melt for 30 seconds in the microwave followed by 15 second increments until melted & well combined.
fold through rice or brown rice crisps/puffs & protein with a spatula. once combined press into a lined tin.
- Mix your caramel layer ingredients until smooth together or until you have a thickish paste, spread over your crackle (adding more or less as needed) and refrigerate for 1/2-1 hr.
- Melt your chocolate with coconut oil if needed, Add the halved peanuts through the melted chocolate and then pour over the caramel layer, refrigerate again for 1/2-1 hr before slicing. I get 15-16 squares.