No matter how many times I tried to convince her growing up, there was no way my mum was falling for the ‘toffee crisp has puffed rice in it so it’s basically a cereal bar’ line. When it came to after school snacks it was well and truly off limits.

Luckily for me then, my dad used to take us to the sweet shop each Saturday to spend our pocket money, so I managed to get my fix still. Luckily for me now, I’m a grown up so I get to make my own snack decisions and other such big responsibilities.

I used to love the crispy caramel rice insides coated with delicious chocolate. Now I get to make my own version, and share it with you guys too! These are just divine, and I’ll tell you one thing, they’re definitely not ‘just a cereal bar’.

For the crispy caramel filling

• 4 tbsp coconut oil
• 6 tbsp maple syrup
• 4 tbsp cashew butter
• Pinch of Himalayan salt
• 3 cups puffed rice

For the chocolate

• 1/2 cup cacao butter
• 3 tbsp pure maple syrup
• 4 tbsp cacao powder
• 2 tbsp cashew butter
• Pinch of Himalayan salt

To make the filling, place the maple syrup in a small saucepan on a high heat and bring to the boil, then reduce to a medium heat and allow to simmer for 2 minutes before stirring in the coconut oil, cashew butter and salt.

Stir together until a runny caramel forms, then transfer to a mixing bowl before stirring in the rice and making sure it’s all covered evenly with the caramel.

Spoon this into oblong moulds or a loaf tin and place in the freezer for four hours to set. Once it has set, remove from the freezer and cut into bars if you’ve used a loaf tin or if you’ve used a mould gently remove the bars.

Melt the cacao butter in a bowl over a saucepan half full of water on a medium-high heat, then pour into a mixing bowl and stir in the other ingredients. Dunk the bars into the chocolate one by one then place them on a tray. Keep dunking until you’ve used up all the chocolate, then once set store in an airtight container.

Love, Mrs H xx