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I was always a fan of the picnic bars in tbe Favourites box… kiwis you know what I’m talking about! The rice crispy caramel layer just added a special kinda crunch.

This version has a “buttery” shortbread base, gooey caramel with rice crispy layer, peanuts & choc coating to give the conventional bar a run for it’s money!

 

 

Print Recipe
Picnic Bars
Course Baking
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Bars
Ingredients
Caramel
Course Baking
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Bars
Ingredients
Caramel
Instructions
  1. Line a small loaf pan with baking paper. Pour boiling water over dates.
  2. Mix together shortbread ingredients until they form a firm ball. Press into loaf pan and transfer to oven for 10 mins on 180 degrees.
  3. Remove and allow to cool.
  4. Put drained dates, peanut butter and melted coconut oil in food processor and process until smooth.
  5. Stir through rice bubbles, then spread over the shortbread base.
  6. Sprinkle peanuts on top and press them down with your hand.
  7. Move to the freezer to harden for 6 hours, preferably over.
  8. In the morning, slice into 6-7 bars and coat in melted chocolate, returning to the fridge for 5 mins for the chocolate to harden again.
Recipe Notes

Store in the fridge