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Tag Archives: rice bubbles

Rice Walnut Date and Butterscotch Caramel Slice

Posted on September 8, 2018 Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with.

I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week.

The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose).

A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

  • 120g walnuts
  • 60g dried dates
  • 120g rice bubbles
  • 160g brown sugar
  • 90ml butterscotch schnapps liquor
  • 60g butter

Caramel topping:

  • 75ml sugar
  • 15ml thickened cream
  • 1/4 tsn salt

 

Method:

  1. Line a 20cm x 20xm slice tin with baking paper.
  2. Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
  3. Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
  4. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
  5. Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
  6. Pour the caramel mix into the rice bubble mix and stir until well combine.
  7. Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
  8. Place the slice in the fridge for at least 1 hour to set.
  9. Once the slice is set cut into pieces and onto a large plate.
  10. Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
  11. Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
  12. Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
  13. Drizzle the caramel over the slice pieces, place on a plate and enjoy.

 

Rice Walnut Date and Butterscotch Caramel Slice
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Rice Walnut Date and Butterscotch Caramel Slice
Step 4
Rice Walnut Date and Butterscotch Caramel Slice
Step 8
Mocha Ginger and Caramel Layer Cake
Step 12
Rice Walnut Date and Butterscotch Caramel Slice
Step 13

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Tags: Butterscotch Schnapps, caramel, dates, rice bubbles, Rice Walnut Date and Butterscotch Caramel Slice, walnuts .

Chia Spiced Crispy Slice

Posted on November 2, 2015 Posted in Slice .

Chia Spiced Crispy Slice

Chia Spiced Crispy Slice recipe

 

You may have already noticed but I do like the mix of spices that make up chai. I have made amazing chai latte cupcakes and spiced chai cakes (recipe yet to be rleased stay tuned) but have gravitated towards these flavors yet again!

This recipe itself have evolved from a chocolate and chestnut roll cake using marshmallows and rice bubbles to a chocolate and chestnut rice bubble crisp slice to somehow a crispy slice but with chai spices.

To ensure the slice was sturdy I added a white chocolate layer, which actually excelled the chai flavors.

Ingredients:

  • 60g butter
  • 280g vanilla marshmallows
  • 1 tsn vanilla essence
  • 1 tsn ground cardamom
  • 1 tsn ground cinnamon
  • 1 tsn mixed spice
  • ½ tsn ground ginger
  • ¼ tsn ground nutmeg
  • ½ tsn ground cloves
  • 5 cups rice bubbles

Topping:

  • 50g butter
  • 190g white chocolate

 

Methods:

  1. Line a 20cm x 20cm square slice tin with baking paper.
  2. Place the butter, marshmallows, essence and spices in a bowl and heat in the microwave for 45 seconds or until the marshmallows swell to double size.
  3. With a spoon mix the ingredients until a smooth fluffy paste is made.
  4. Add the rice bubbles to the mix and stir until well combine.
  5. Spoon the mix into the prepared tin and using fingers push the mix down to a solid flat base.
  6. Place the butter in the microwave and heat until bubbling.
  7. Add the white chocolate and leave to melt for 1 minute.
  8. Stir the chocolate mix until smooth and glossy and pour over the top of the rice bubble base.
  9. Place in the fridge for 1 hour to set before cutting.

 

Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

Step 4

Chia Spiced Crispy Slice recipe

Step 7

Chia Spiced Crispy Slice recipe

Step 9

 

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Tags: chai, Chia Spiced Crispy Slice, rice bubbles, spices .

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