Peanut butter crispy treats
1 hr 10 min
These will last for up to 1 week in the fridge in an airtight container.
Reduced Fat Peanut Butter
4 tablespoon(s), level
- Line the base of an 18cm (7 inch) loose-bottom cake tin with non stick baking parchment. Put the chocolate, peanut butter and golden syrup in a large saucepan, stir and gently heat until melted.
- Add the cereal and stir to coat in the mixture. Spoon into the prepared tin and level with the back of a spoon. Chill in the fridge until set then cut into 10 wedges.