Krispy Date Slice
Sweet sticky date and rice crispy base tray bake, topped with a layer of rich milk chocolate.
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Servings: 12 slices
INGREDIENTS
- 225 g Dried Pitted Dates (chopped)
- 115 g Caster Sugar (Superfine Sugar)
- 115 g Butter or Block Margarine
- 115 g Rice Crispies
- 150 g Milk Chocolate
INSTRUCTIONS
- Line a 11x7 inch tray with tin foil and grease generously. Set aside.
- In large pan, warm the dates, sugar and butter/margarine over a low-medium heat. Mix continuously until the dates have softened, the sugar has dissolved and the mixture starts to come together*. Bring the mixture to a simmer before removing the pan from the heat.*Don't worry if the butter/margarine appears oily and separate from the rest of the date mixture - some kinds of butter/margarine have this effect, some don't. It will come together once you add the rice crispies.
- Stir in the rice crispies. Working quickly so the mixture doesn't begin to set, transfer to the lined tin and press flat & into the corners.
- Melt the milk chocolate over a bain marie, or in short bursts in a microwave. Pour over the rice crispy base and spread into the corners.
- Leave your date slice to cool a little before transferring to the fridge to set. Allow to set for a few hours (or overnight) before slicing to your desired size.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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