Directions
- 1In a small pot on the stove, melt together the first measure of butter, dark chocolate, and peanut butter for the base.
- 2Add the melted base ingredients to a medium sized bowl, then pour in the rice pops.
- 3Stir to coat the rice pops.
- 4Line a slice tin with baking paper and spread the chocolate rice pop mixture evenly over the base.
- 5Pop the base in the freezer whilst prepping the filling.
- 6In a small pot on the stove, melt together the second measure of butter, brown sugar, vanilla and condensed milk for the caramel.
- 7Bring the caramel to a simmer for about 5 minutes, stirring regularly to prevent burning.
- 8Pour the caramel over the base and return to the freezer for 30 minutes to set.
- 9Whilst the caramel is setting, melt together the second measure of dark chocolate and peanut butter in a small pot on the stove.
- 10Pour the melted chocolate over the caramel.
- 11Sprinkle with chopped peanuts.
- 12Return to the fridge to set, then cut into pieces and enjoy!
Ingredients
- 50 g Butter
- 65 g Dark Chocolate
- 0.25 cup Crunchy Pic R
- 2 cups Rice Bubbles
- 75 g Butter
- 0.5 cup Brown Sugar
- 2 tsp Vanilla
- 1 can Condensed Milk
- 0.5 cup Crunchy Pic R
- 250 g Dark chocolate
- null chopped peanuts
Equipment
small potmedium sized bowlslice tinbaking paper
Tips
- Stir the caramel regularly to prevent burning.
- Return to the fridge to set, then cut into pieces and enjoy!
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