PEANUT BUTTER, CARAMEL AND RICE BUBBLE SLICE
(no baking but some melting involved)

grease and line 9 x 13 dish

BASE

250 grams milk arrowroot biscuits, crushed/blitzed
227 grams butter, melted
454 grams crunchy peanut butter
2 1/2 cups icing sugar

mix all together until well combined and press into bottom of pan.

refrigerate while melting caramels

CARAMEL LAYER

14 oz ( 2 bags) columbine caramels
2 tablespoons thickened cream
1 tablespoon butter
2 cups rice bubbles

in a heat proof bowl over a pot of boiling water, melt the caramels, cream and butter. stir till smooth. takes a while.

pour caramel evenly over base and then cover caramel evenly with the rice bubbles. lightly press bubbles into caramel. refrigerate for 1/2 an hour.

CHOC TOP

400 grams dark cooking chocolate
50 grams butter
1/2 cup thickened cream

in a heat proof bowl over a pot of boiling water, melt the chocolate, cream and butter. stir till smooth.

pour chocolate over the rice bubbles, covering to edges. refrigerate till set.

cut into squares and serve. store in refrigerator.

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