Rice Cake Bars
Even the strictest diets need a little sugary treat, these rice cake bars are too yummy to resist!
Rice Cake Bars
12
15 minutes
backtoschool
Even the strictest diets need a little sugary treat, these rice cake bars are too yummy to resist!
Ingredients
- 10 Rice Cakes (approx. 75g)
- 75g Chopped Dried Apricots
- 25g Chopped Dried Cranberries
- 250g Dark Chocolate (50% minimum)
- 75g Unsalted Butter
- 2 Tbsp Golden Syrup
- 50g White Chocolate
- 1 Tbsp Whitworths Demerara Sugar
Directions
- Line an 8 inch/20cm square loose bottom tin with greaseproof baking paper.
- Break up the rice cakes into a large bowl and mix in the dried apricots and cranberries. Set aside.
- Add the dark chocolate and butter to a microwaveable bowl and heat in the microwave on a high heat setting for 1 min. Remove, stir and heat for a further 30 seconds. Stir again until smooth.
- Mix in the golden syrup.
- Pour this over the rice cakes and stir until everything is evenly coated.
- Add the mixture to your prepared tin and press it down using the back of a large spoon or a spatula.
- Pop the tin into the freezer for an hour to set.
- Once set, remove from the tin.
- Break up the white chocolate into a microwaveable bowl. Heat the chocolate on high for 1 minute, remove and stir. Heat again for 20 seconds and stir, repeating this until the chocolate has fully melted.
- Drizzle the white chocolate over the bars and sprinkle the demerara sugar over the top.
- Once the white chocolate has set, slice up the bars into 12 and enjoy.