Time: 5 mins to make, 1 hour to cool
1/2 cup Forty Thieves Peanut Butter
1/2 cup brown rice syrup
1/4 tsp salt
4 cups of rice bubbles
Line a 20x20cm slice tin with baking paper. In a pot, place peanut butter and brown rice syrup and heat over medium-low heat. Stir well until mixed (it doesn’t need to boil). Remove from heat and stir in the rice bubbles. Pour the mixture into the lined pan and press down with your wet palms. Refrigerate just until cool and cut into squares.
Recipe by: Nicky Skinner