Peppermint Bubble Bar

Difficulty | Serves 15 | Book 2

peppermint bubble bar
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***Updated recipe due to change of ingredients

BASE
4 x 20g Mint Pattie Bars (Nestlé)
4 tablespoons (60g) Flora® Light margarine
1 tablespoon golden syrup
3 cups rice bubbles
cooking spray

ICING
1¼ cups icing sugar
2 tablespoons cocoa (Plaistowe®)
2 tablespoons skim milk
¼ teaspoon peppermint essence

Per serve
FatTotal2.6g
Saturated1.0g
Fibre0.3g
Protein0.7g
Carbs22.0g
Sugar17.0g
Sodium86mg
Kilojoules468 (cals 112)
GI RatingHigh

Method

  1. Base: Roughly chop mint patties.
  2. Place chopped bar, margarine and golden syrup in microwave safe bowl and melt in microwave on HIGH for 2 minutes, stir well. Microwave a further 1 minute, beat mixture until smooth.
  3. Place rice bubbles into a large mixing bowl then pour melted chocolate mix into bowl and stir together until rice bubbles are all coated.
  4. Press mixture evenly into a slab tin that has been coated with cooking spray. Refrigerate.
  5. Icing: Once slice is cold prepare icing. Combine icing ingredients together in a small mixing bowl (if too thick add a little more milk). Spread icing over base and refrigerate.
  6. Once set cut into slices. This slice is best kept refrigerated.

Not suitable to be frozen.

Dietitian's tip

A real treat but has very little nutritional value.

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