If you would like to bake this coming Father’s Day, then this weeks recipe for you.
This year, I am giving you plenty of warning to be ready for Father’s Day on Sunday. I am not going to go to the shop to buy your card for you, but I am going to share a recipe which any Father figure in your life would be chuffed as you like to receive. My own Father prefers Gin to chocolate, but we’ll get to that on Cocktail Friday, but the boys’ Dad adores chocolate so this Peanut and Chocolate Crispy Slice is the perfect way to show him a bit of love and appreciation this Sunday.
I have made plenty of cereal based treats in my extensive, if not very prestigious, cooking career. There are plenty already on Lucy Loves, however, I was drawn to this wonderful recipe from The Best Recipe blog with thanks, due to the inclusion of my most favourite ever ingredient – peanut butter. Nothing bad ever came out of a baked item with includes PB, unless of course, you are allergic, in which case, avoid it like the plague. This recipe involves a bit of light simmering, which you could supervise, other than that, draft in the children to create this crispy masterpiece for their Dad, Grandad or whoever wears the Dad trousers, or skirt, in your house.
It’s chewy, chocolatey and has a lovely hit of peanut butter, there is everything to love about this Peanut and Chocolate Crispy Slice. The batch is quite sizeable too, so you can gift a couple of slices and keep a few back for yourself. It’s not all about the Dad’s this Sunday you know.
This post will feature on Lucy Loves later this week.
Peanut and Chocolate Crispy Slice Recipe
Makes about 20 squares, dependent on your cutting skills
- 125g butter
- 110g caster sugar
- 80ml golden syrup
- 100g peanut butter
- 100g cornflakes
- 60g rice cereal, like Rice Krispies
- 300g chocolate, I used 200g milk and 100g dark, but it’s up to you
- 15g, or a sliver, butter
Line a 20cm x 30cm tin with greaseproof paper.
Take a large saucepan and add the butter, caster sugar, golden syrup and peanut butter. Melt over a low heat until the sugar has dissolved, stirring well, then let is bubble away for for 3 to 5 minutes.
In a bowl, take your two cereals and give them a crush with your hands.
Once the sugar butter mix has bubbled away remove from the heat then stir in the crushed cereal. Mix very well then press the mixture into your lined tin and level the top. Let this chill in the fridge for half an hour or I just left mine in a cool place for an hour or so.
When your mixture has cooled and set, place the chocolate of your choice and the knob of butter into a bowl then either microwave or melt over a pan of simmer water until just starting to meld together. Give the chocolate a stir to get rid of any lumps then pour over the crispy base, smoothing the top with a knife.
Leave to set at room temperature, which will take around an hour or so depending on the temperature of your kitchen.
Once set, cut into generous squares and I defy you to not eat two straight away. Keep in an airtight tin in a cool place for around 3 days.