Chocolate caramel crunchiness is the reward for a few minutes cooking – enjoy!
What you need
125g butter, chopped
½ cup brown sugar
¾ cup chopped dates
3 cups puffed rice cereal
½ cup CADBURY Milk Chocolate Baking Chips
100g CADBURY Milk Chocolate Melts, melted and cooled slightly
- COMBINE the butter, sugar and dates in a saucepan and gently heat, stirring occasionally, until butter has melted, sugar has dissolved and dates have softened and partially dissolved.
- COMBINE the butter mixture with the rice cereal and chocolate baking chips. Spoon into a greased and paper lined 28cm x 18cm slice pan (ensure paper extends 5cm above the top of the pan). Press down to level then refrigerate until firm. Store chilled in an airtight container until required.
- DRIZZLE with melted chocolate and allow to set. Cut into pieces and serve at room temperature.