Peanut Crunch Slice

You can change up this recipe by swapping out the peanuts for walnuts or hazelnuts. For free downloadable name tags to print for your bake sale or potluck, see my blog.

Annabel Langbein Media

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Peanut Crunch Slice
150g/5 oz butter
1 tbsp golden syrup
1 cup rice bubbles
1 cup flour
½ cup sugar
¼ tsp salt
1 cup roasted peanuts, coarsely chopped
Chocolate Icing 
2 cups icing/confectioner's sugar
2 tbsp good-quality cocoa
2 tbsp butter, melted
3 tbsp boiling water

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/peanut-crunch-slice/3425/

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Cook time:: 25 mins + cooling
Makes:: 16 pieces

150g/5 oz butter
1 tbsp golden syrup
1 cup rice bubbles
1 cup flour
½ cup sugar
¼ tsp salt
1 cup roasted peanuts, coarsely chopped

Chocolate Icing

2 cups icing/confectioner's sugar
2 tbsp good-quality cocoa
2 tbsp butter, melted
3 tbsp boiling water

Preheat the oven to 170°C/340°F fanbake. Line a 20cm x 20cm/ 8in x 8in sponge roll or baking tin with baking paper.

Melt butter and golden syrup in a medium pot over a medium heat or in the microwave. Stir in all remaining ingredients. Press into prepared tin and bake until golden (15 minutes).

While the base is cooking, make the Chocolate Icing by sifting together icing/confectioner's sugar and cocoa then stirring in butter and water until you reach a smooth consistency.

Spread over cooked hot base, then allow icing to set before cutting into about 16 pieces with a hot knife. Store in an airtight container for up to a week.