Rice crispy bars
These are always a hit and don't hang around for long. They are just as delicious as bite-size balls.
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- 1/4 cup brown rice syrup
- 1/4 cup barley malt
- 1/2 tsp vanilla essence
- 1 tsp orange zest
- 1 1/2 cups puffed rice
- 1 1/2 cups puffed corn
- 1 cup walnuts, roasted and roughly chopped
- 1 cup almonds, roasted and roughly chopped
- 1 cup mixed dried fruit (figs, apricots, pears)
- baking dish (25cm x 17cm)
- light sesame oil
Place the rice syrup and barley malt in a pan and boil. Reduce the heat and simmer for up to 5 minutes - it will reduce and thicken somewhat. Allow to cool for a minute before adding the vanilla and orange zest.
Meanwhile, combine the dry ingredients and mix thoroughly. Pour over the hot syrup and mix well immediately (while still hot).
You can either pour the mixture into a baking dish for bar shapes or use your hands to form into balls. For the former, take a small baking dish, line it with foil and smear lightly with sesame oil. Place the mixture on to the dish. Wet your hands and press the mixture down firmly. Allow to cool before slicing with a sharp knife.
Eat them right away or seal in an air-tight container for your next all-nighter.
Makes 1 tray