Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice cake mixture
Glaze
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Rice cake mixture
Mix the rice crispies, rice syrup, almond butter and salt in a bowl. Transfer the mixture to the prepared tin, press down firmly with the back of a spoon.
To bake
Approx. 10 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave in the tin and cool on a cooling rack.
Glaze
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread the chocolate on top of the rice cake mixture, dot the almond butter on top, create a marble effect using a wooden skewer, cover and chill for approx. 1 hr. Remove the rice cake mixture and baking paper from the pan, cut into pieces.
| Shelf life: | Keep in a dry, airtight container for approx. 1 week. |
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