Thermomix Chocolate Peanut Butter Slice
Our Thermomix Chocolate Peanut Butter Slice is quick, easy and completely delicious!
Servings 24 serves
Calories 122kcal
Cost $5
Equipment
- Thermomix
Ingredients
- 170 g rice malt syrup
- 125 g smooth peanut butter
- 120 g Rice Bubbles
- 250 g milk chocolate
- 10 g vegetable or coconut oil optional
Instructions
- Line the base and sides of a 20cm square baking tin with baking paper and set aside.
- Place the rice malt syrup and peanut butter into the Thermomix bowl and heat for 3 minutes, 80 degrees, Speed 2, or until melted and combined. Scrape down the sides of the bowl.
- Add the rice bubbles to the bowl and mix for 1 minute, REVERSE, Speed 2, or until mixture has combined.TIP: Use the spatula through the MC hole to help mix.
- Pour the mixture into the prepared tin and use a metal spoon to firmly press the mixture down.
- Break the chocolate into a clean and dry Thermomix bowl and melt with the vegetable/coconut oil (optional) for 4 minutes, 50 degrees, Speed 2.
- Pour the melted chocolate over the top of the slice and place in the fridge for an hour or until set.
- Once set, remove the slice from the fridge and cut into small squares.
Notes
RECIPE NOTES & TIPS
- substitute the rice malt syrup for honey if you prefer
- use creamy store-bought peanut butter (not homemade) for the best results
- adding coconut oil/vegetable oil to the chocolate when melting, helps to stop the chocolate from cracking when cut.
- chill in the fridge for 1 hour or until set.
- store in an airtight container in the fridge for up to 1 week.
- this slice needs to be kept in the fridge so that the rice bubble base stays crunchy.
- freeze in an airtight container for up to 1 month.
Nutrition
Calories: 122kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 29mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g | Calcium: 10mg | Iron: 1mg