A Lion Bars is a chocolate bar that consists of wafer, caramel and crisp cereal (Rice Krispies) covered in milk chocolate. In Europe, both White and Peanut Butter Lion limited edition bars have also been available which I'm guessing is the origin of this recipe, it is obviously not an exact replica but in my opinion it comes pretty darn close taste wise.
Really this is essentially a Rice Krispie treat recipe but it is so so delicious and I thought they really did taste exactly like a peanut butter version of the Lion Bar I know and love. I have never had the pleasure of trying one of the limited edition bars so I can't say for sure but either way I was more than happy.
Baby Love thought they tasted more like Reese's Pieces Rice Krispie Treats, which in my opinion is no bad thing and needless to say if your a fan of peanut butter and chocolate you will go crazy for these, I love love love them, they are absolutely delicious.
A few notes on the recipe and the changes I made:
Leila uses a powdered vanilla sugar, you can make your own by placing a couple of vanilla pods in a jar of confectioners' sugar and leaving for a couple of weeks to flavour, or you can find it in some ethnic food shops or specialist baking stores.
I used a brownie pan instead of two loaf tins, just for ease and as they were for Baby Love I cut them much bigger than the recipe suggests.
I substituted milk chocolate for the dark chocolate just for preference and left out the coconut as neither of us is a huge fan.
I only dipped half of each bar in chocolate for two reasons, a) I was in a hurry and b) so that you could see what they were made of of course, I will definitely make these again so I will probably try covering the whole bar in chocolate although I thought it was great plain too.
Lion Bars
Leila Lindholm - A Piece of Cake.
Makes 20
(Or in my case 12)
300g (11oz) crunchy peanut butter
200ml (7 fl oz) golden syrup
90g (3 1/2 oz) caster sugar
1 tbsp vanilla sugar
135g (4 3/4 oz) desiccated coconut
55g (2 1/4 oz) Rice Krispies
250g (9oz) good quality dark chocolate
1. Melt the peanut butter, syrup, sugar and vanilla sugar over a low heat.
2. Toast the desiccated coconut in a dry frying pan.
3. Stir the coconut and Rice Krispies into the mixture.
4. Divide the mixture into two rectangular loaf tins lined with cling film.
5. Leave to set in the refrigerator for 1 1/2 hours.
6. Melt the chocolate in a bowl over a pan of simmering water. Cut the cake into 1.5cm (3/4 in) bars and dip into the melted chocolate.
7. Put back in the refrigerator and leave to set for a few hours.
Now try not to eat them all!
1 comment:
They look yum yum yum yum yum!! Peanut butter and choc- you canot go wrong!! Nxx
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