Super Decadent Sniickrs
Plant-Based MiiRO Sniickrs
Serves: 10 bars
For the biscuit base
70g oat flour (you can use a gluten-free variety if you need/prefer it). You can use plain rolled oats blended into a flour in the food processor.
50g ground almonds
1/4 tsp salt
1 tbsp maple syrup
3.5 tbsp coconut oil, melted
For the peanut caramel layer
4 tbsp peanut butter
1-2 tbsp milk of choice
2x 35g packs of MiiRO Crisp-Coated Peanut Chocolates, roughly chopped
For the chocolate coating
200g dark chocolate, melted
Break up the chocolate into small pieces and add to a heatproof bowl.
Microwave for a few minutes until melted, then fold in the puffed rice.
Spread over a baking tray lined with baking paper.
Heat the peanut butter in the microwave for a few seconds to soften, then drizzle on top.
Use a sharp knife or toothpick to create a swirly pattern.
Top with the MiiRO chocolates and peanuts.
Refrigerate for 1 hour, then slice and enjoy!