Remember having LCM bars* as a kid? My mum didn’t let them arrive in my lunchbox often, if all. So they were quite a sought after snack and fact that I wasn’t allowed the processed snack bars probably only made me want it more, HA! Today, I relived my childhood and recreated these crispy rice bars, but gave them a bit of a health kick.
3 cups Puffed Brown Rice
1 cup Flaked Almonds
1/4 cup Coconut
1/2 cup Honey
1/2 cup Smooth Peanut Butter
50g Dark Chocolate, melted
Place the puffed brown rice, almonds and coconut in a mixing bowl. Place the honey and peanut butter in a small saucepan over medium heat and stir for 3 minutes or until warmed through. Add the honey mixture to the brown rice mixture and stir well to combine.
Firmly press the mixture into a lightly greased 20cm square cake tin lined with non-stick baking paper. Refrigerate for 1 hour or until set.
Cut the slice into 5cm x 10cm pieces, dip one end into the chocolate and place on a baking tray lined with non-stick baking paper. Refrigerate for 20 minutes or until set. Keep refrigerated until ready to serve.
Makes 24 lil pieces.
If you’re making these at home, please tag me in on Instagram @healthyhappyhabits, I’d love to see you relive your childhood too!
*For those of you playing at home who’ve never had or heard of an LCM bar, they’re basically rice bubbles and sugar, sometimes flavoured with chocolate and covered in sprinkles. Also known as Crispy Rice Treats for my US followers.