The adult version of the childhood Rice Krispies cakes. We recommend sticking to the recipe below – they’re pretty tasty – but if the urge takes you, feel free to add some mini chocolate eggs to the top for added nostalgia.
A little vegetable oil, for greasing
For the base
- 3 Tbsp butter
- 6 Tbsp maple syrup
- 70g/21⁄2oz crisped rice cereal
For the chocolate peanut butter layer
- 85g/3oz dark chocolate, broken into pieces
- 200g/scant 1 cup peanut butter
For the chocolate frosting
- 85g/3oz dark chocolate (60–72% cocoa solids), roughly chopped
- 1⁄2 tsp agave nectar
- 4 Tbsp coconut oil
- Line a 20cm/8-inch square baking tin and lightly oil.
- Melt the butter and maple syrup together in a pan, then pour over the crisped rice cereal in a bowl. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared tin. Using your hands, press the mixture into the base of the tin. Leave to cool to room temperature.
- For the chocolate peanut butter layer, put the chocolate and peanut butter into a large heatproof bowl and set the bowl over a saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir until melted and the mixture is smooth. Remove the bowl from the pan and leave to cool for 5 minutes, then pour the mixture over the base. Refrigerate for 1 hour, or until the top layer hardens.
- For the chocolate frosting, combine the chocolate, agave nectar and coconut oil in a large heatproof bowl and melt as for the peanut butter layer, until completely smooth. Remove the bowl from the pan and cool for 5 minutes, then pour over
- the chocolate peanut butter layer and spread it out evenly. Refrigerate for 1 hour, or until the topping hardens.
- Cut into 16 squares and serve, or store in the refrigerator in an airtight container for up to 4 days.
Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography © Adrian Lawrence