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Seed and Nut Rice Bubble Slice

Ingredients

  • 3 C puarere (rice bubbles)
  • 1 C pū kākano keto (keto muesli). This can be swapped with any granola or muesli.
  • 80 g pata (butter) butter
  • 1/2 C mīere raihi parauri (brown rice malt syrup). This can be swapped for date syrup or maple syrup
  • 1⁄2 C pata kākano me te nati (seed and nut mix butter)
  • 1 tsp rau kikini whakauruuru (mixed spice)
  • 2 tsp wanira (vanilla)
  • He kini tote - a pinch of salt

Ingredients for Te Paparanga Tiakarete - The Chocolate Layer

  • 100 g tiakarete miraka (milk chocolate). Use whatever chocolate you like.
  • 1 1⁄2 tbsp noni (oil)
  • 1⁄4 C pū kākano anō (extra muesli, optional decoration)
  • Rōpere tauraki-tio (freeze dried strawberries, optional decoration)

Directions

Slice:

  1. Line a 20 cm slice tin with baking paper.
  2. Add the puarere (rice bubbles) and pū kākano (muesli) in to a large bowl. Leave to the side.
  3. To a frying pan or large pot, add the pata (butter) and mīere raihi parauri (brown rice malt
    syrup). Bring this simple karamea (caramel) to a simmer over medium heat.
  4. Once it is bubbling and starts to thicken, reduce the heat to low. Add the pata kākano me te
    nati (seed and nut mix butter), rau kikini whakauruuru (mixed spice), wanira (vanilla) and
    (tote). Stir for another minute and remove from the heat.
  5. Pour the warm mixture in to the puarere (rice bubbles) and pū kākano (muesli).
    Whakaranuhia - combine everything together.
  6. Add to the prepared slice tin and press it down firmly with the baking of a spoon.
  7. Refrigerate as you make the topping.

 

Te Paparanga Tiakarete - The Chocolate Layer:

  1. Chop the tiakarete miraka (milkchocolate) in to small pieces.
  2. Add the chopped tiakarete (chocolate) and noni (oil) in to a small pot. Gently melt it over a low heat. Pour it directly over the keke papatahi puarere (rice bubble slice). Spread it out.
  3. If you want to, decorate with pū kākano anō (extra muesli) and rōpere tauraki-tio (freeze dried strawberries.
  4. Whakamātaohia (refrigerate) for 20 minutes or until the chocolate is set.
  5. Keep this slice in a sealed container. It will keep well for up to a week.