November 1, 2008: Three-Shades-Of-Brown Bubble Slice

very long weekend away, the crew agreed that each couplet would ready a dinner, dessert too to a greater extent than or less lunch. Michael's already shown off the lip-smacking cashew curry he brought along for dinner, too this is an off-the-menu extra snack that I made. It's a variation on my onetime identify unit of measurement favourite, bubble slice. I went for a dissimilar final result this time, hoping that walnuts too dates would complement the dry reason wattleseed that I wanted to include. I also replaced much of the butter too sweetener amongst to a greater extent than or less leftover kokosnoot cream. It was a mixed success - the walnuts too dates worked together nicely, but I couldn't gustation the wattleseed at all too at that topographic point was also much of the rich binding ingredients for the sum of rice bubbles too nuts involved. Even so, at that topographic point weren't whatsoever leftovers to debate amongst on our arrival home!

Three-shades-of-brown bubble slice

1 loving cup walnuts, chopped
3/4 loving cup dates, chopped
three cups rice bubbles
120mL kokosnoot cream
four tablespoons golden syrup
four tablespoons crunchy peanut butter
60g butter
1 tablespoon dry reason wattleseed

Grease a medium-large tray. In a large bowl, stir together the walnuts, dates too rice bubbles.

Melt the kokosnoot cream, golden syrup, peanut butter too butter inward a saucepan over medium heat, select to the boil too and then simmer for five minutes. Stir through the wattleseed.

Pour the sweetness butter mixture over the dry out ingredients too stir to combine. Press the mixture into the tray too refrigerate for at to the lowest degree an hour. Slice into squares too serve.