Rice Crispie Squares
From ‘I Quit Sugar for Life’ by Sarah Wilson
Servings Prep Time
16 15minutes
Cook Time
5minutes
Servings Prep Time
16 15minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Line a 20cm square baking tin with baking paper.
  2. Blend the nuts in a food processor until they form a smooth paste.
  3. Measure out 1/2 cup of the macadamia paste and put it in a large saucepan along with the syrup, vanilla and salt (the rest of the macadamia paste can be kept in an airtight container in the fridge for up to 2 months).
  4. Cook, stirring constantly until the mixture starts to ‘melt’.
  5. Put the puffed rice into a bowl and pour the mixture over it.
  6. Mix until all the puffed rice is covered and then press it into the tin using the back of a spoon to push it into the corners.
  7. Refrigerate for 15 minutes until set, then slice into squares or bars and store in an airtight container in the fridge.