Rice Crispy Lunchbox Slice

We challenged our recipe developer to come up with three lunchbox friendly recipes featuring our Cluster Puffs Chocolate Holiday, that are simple for mums and kids to make, and are importantly, nut free!

Happy baking!

Serves:16

Prep time:15 minutes + 40 minutes setting time

Cooking time:5 minutes 

Ingredients

• 1 1/2 cups Farmer Jo Cluster Puffs Chocolate Holiday
• 1/2 cup sunflower seeds
• ¾ cup shredded coconut
• ⅓ cup rice malt syrup
• ¼ cup coconut butter
• 2 tablespoons coconut oil
• 100g chocolate, melted (*optional)

Method

1. Line a 20cm square baking dish or container with baking paper.
2. Add the Cluster Puffs into a large bowl, crumbling any big clumps. Add in the shredded coconut and sunflower seeds and toss well to combine.
3. Add the rice malt syrup, coconut butter and coconut oil into a small saucepan over low-medium heat. Stir for 2-3 minutes until melted together and thick. Pour into the bowl with dry ingredients and mix quickly to combine well.
4. Press the puffed rice mixture into your prepared dish or container. It will be sticky, so it’s easiest to use lightly damp hands to press the mixture into your tin or container. Press down the top with the bottom of a measuring cup to ensure the mixture is compact. Place into the freezer to set for 30 minutes.
5. Optional: If you want to add a layer of chocolate on top. Melted the chocolate gently in a small saucepan over low-medium heat. Remove the slice from the freezer and spread over the chocolate. Place back into the freezer for 10 minutes, or until the chocolate is solidified.
6. Slice the Rice Crispy Lunchbox Slice into 16 small squares to serve.

Notes / Tips:

This Rice Crispy Lunchbox Slices can be stored in the freezer with baking paper separating the squares. Place them into your kids lunchboxes still frozen and they’ll defrost and be nice and chewy for lunch time.