Ingredients: |
Ingredients: 2 Tbsp butter
1 bag marshmallows (8 oz/220 grams)
½ cup brown sugar
1 large bar white chocolate, chopped
¾ cup peanut butter
3 Tbsp golden treacle or corn syrup
½ tsp salt
splash of vanilla
¼ buckwheat flour
1 cup salted peanuts
2-3 cups gluten-free rice crispie cereal
1 large bar milk chocolate, chopped (more if you want a thicker chocolate coating)
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Directions: |
Directions:Grease a 9x13 cake pan. In a large, heavy-bottomed pot, melt butter and sugar over low heat. When the sugar begins to dissolve add the marshmallows and let them soften in the heat. When the marshmallows begin to look puffy add in white chocolate, peanut butter, treacle/corn syrup and salt. Continue to melt and stir occasionally until everything is blended and then dump in the buckwheat flour, stir to incorporate. Next, add the peanuts and stir to coat. Turn up the heat to medium and continue to stir - cooking for 10-15 minutes. Last, dump in the cereal and stir to coat the cereal - you can use more or less depending on how crunchy or goopy you want the candy bar to turn out. Remove the pot from the heat and carefully spoon or dump the mixture into the pan, using a utensil, press down on the mixture to level and compact it. While the mixture is still warm, sprinkle with chocolate, allow to rest a minute or two and then use your utensil to spread the chocolate over the candy bar surface. Allow the bar to rest before cutting or you can place it in the refrigerator to set the chocolate. Cut into fingers or squares and enjoy. |
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