This recipe makes 20 snack sized bars. These can be stored in the freezer to keep them fresh – they don’t really freeze completely so you can remove one from the freezer and eat it within minutes! Perfect to go with mid-morning coffee.
There are recipes here for two varieties – one is made with puffed rice cereal and has a white chocolate topping and one is made with chocolate puffed rice cereal and has a milk or plain chocolate topping. They can actually be made with any combination of these ingredients.
I always try to use either homemade peanut butter or shop bought that is 100% peanut – no added oils or sugars. If you only have sweetened peanut butter I would suggest reducing the amount of honey.
Recipe 1 – White Chocolate
40g puffed rice cereal
80g salted peanuts
240g unsweetened peanut butter (or half and half with another nut butter)
100g white chocolate
30g peanut butter
Recipe 2 – Milk/Dark Chocolate
45g chocolate puffed rice cereal
80g salted peanuts
120g chocolate peanut butter
120g plain peanut butter/other nut butter (unsweetened)
100g milk or dark chocolate
30g peanut butter
- Combine the oats, puffed rice and peanuts in a bowl
- In a separate bowl microwave the peanut butter and the honey for 30 seconds
- Pour the peanut butter and honey mix over the oat mix. Combine well
- Press into a 20cm x 20cm parchment lined tin and freeze for 30 minutes
- Combine the topping ingredients in a small bowl and microwave until melted
- Remove the tin from the freezer and spread the melted chocolate and peanut butter mix over the top – smooth down with a spatula
- Refrigerate for another hour, then remove from fridge and cut into 20 even slices.
The bars can be stored in an airtight container in the freezer until ready to eat – I usually separate layers with greaseproof paper.
Each bar (if you cut into 20) has approximately 195 calories and 15g carbs
Over the past few weeks I have made three different variations of these cookies. They are delicious and fantastic with a cuppa any time of the day. I have to admit they are also pretty calorific, but any weight gain will be shed hopefully in the late summer months when we are all allowed outside again.
I have been making this recipe for many, many years on and off, and if you like a gooey cookie then this will be perfect for you!
I am pleased to say that all three of my sons have also been baking these recently with varying degrees of success. Harry seems to have mastered the recipe and I think he is basically living on cookies. He also knows the recipe off by heart which indicates to me that he’s used it a lot 😉
85g unsalted butter/cooking marg/plant-based spread
(I have been using the plant-based spread and it works brilliantly)
85g caster sugar
85g soft light brown sugar
170g self-raising flour
Dash of vanilla extract
Pinch of salt (not necessary unless you have used unsalted butter)
100g chunks of chocolate
Options – the chocolate can really be anything, I have made these with chopped up Cadbury Dairy Milk, Fudge, Twirl, plus basic range chocolate from the supermarkets. Try to have a mix of big chunks and smaller chunks. You can use more than 100g if you want more chunks in each cookie. If you don’t have both types of sugar this will also work with granulated sugar. Of course you can use chocolate chips if that’s what you have.
- Cream the butter and the sugars with the vanilla until light and creamy
- Beat in the egg
- Fold in the flour and salt (if using)
- Add the chunks of chocolate and stir in well
- Prepare several baking trays with parchment paper
- Add overloaded teaspoon size blobs of mixture to the trays – space well (see picture) because the mixture will spread
- Bake at 170ºC (Fan) for 10 minutes – do to overbake. The cookies will still be soft. Gently pull the sheet of parchment onto a cooling rack without moving or touching the cookies
- Allow to cool before moving the cookies. Then make a cup of tea and enjoy!!
I’d love to know if you make these and how/if you have adapted the recipe. Please let me know in the comments.