Who can resist the delicious combination of chocolate and peanut butter used to make these tasty treats ? There’s something delicious about the combination of chocolate and peanut butter – don’t you agree ?! (However having said that, if you are not fond of the taste of peanut butter or are allergic to peanuts, then you can just leave it out of this recipe.)
These Chocolate & Peanut Butter Crispy Treats are an adaptation of ‘Mum’s Zimbabwean Fridge Cake’ recipe which you’ll find over here. They’re quick to make and kids enjoy helping with them, too. I think they’d go down well at a child’s birthday party aswell -:
Chocolate & Peanut Butter Crispy Treats
125 gm Butter
2 tbsp Sugar
2 tbsp Syrup
2 tbsp Chocolate Drinking Powder
1 tbsp powdered Milk
2 heaped tbsp Crunchy Peanut Butter (you can also use smooth Peanut Butter)
2 cups Puffed Rice Breakfast Cereal
Melt the butter, sugar and syrup together in a small saucepan. Then add the chocolate drinking powder and powdered milk, and stir to blend well. Remove from the heat & stir the peanut butter in – blend until melted. Add the puffed rice breakfast cereal and mix everything together well. Drop heaped teaspoons full into paper cup cases, and refrigerate for a few hours until firm. Makes around 15.
These Chocolate & Peanut Butter Crispy Treats are an adaptation of ‘Mum’s Zimbabwean Fridge Cake’ recipe which you’ll find over here. They’re quick to make and kids enjoy helping with them, too. I think they’d go down well at a child’s birthday party aswell -:
Chocolate & Peanut Butter Crispy Treats
125 gm Butter
2 tbsp Sugar
2 tbsp Syrup
2 tbsp Chocolate Drinking Powder
1 tbsp powdered Milk
2 heaped tbsp Crunchy Peanut Butter (you can also use smooth Peanut Butter)
2 cups Puffed Rice Breakfast Cereal
Melt the butter, sugar and syrup together in a small saucepan. Then add the chocolate drinking powder and powdered milk, and stir to blend well. Remove from the heat & stir the peanut butter in – blend until melted. Add the puffed rice breakfast cereal and mix everything together well. Drop heaped teaspoons full into paper cup cases, and refrigerate for a few hours until firm. Makes around 15.
