Crispy Peanut Butter Biscuits
Makes ± 25 squares, depending on the size.
30 g butter
200 g (1 cup) Huletts SunSweet Brown Sugar
250 ml (1 cup) Huletts Golden Syrup
250 ml (1 cup) peanut butter
5 ml (1 t) vanilla essence
1 litre (4 cups) rice crispies
Huletts Icing Sugar, to decorate
- Melt the butter, sugar and syrup. Bring to the boil and stir until sugar has melted.
- Remove from heat and stir in the peanut butter and vanilla essence. Add the rice crispies and mix well.
- Spoon mixture into a greased rectangular pan and press down. Leave to cool for one hour and cut into squares.
- To decorate, mix Huletts Icing Sugar with a few drops of water and drizzle onto biscuits.