- 150g/5 oz butter
- 1 tbsp golden syrup
- 1 cup rice bubbles
- 1 cup flour
- ½ cup sugar
- ¼ tsp salt
- 1 cup roasted peanuts, coarsely chopped
- 2 cups icing/confectioner's sugar
- 2 tbsp good-quality cocoa
- 2 tbsp butter, melted
- 3 tbsp boiling water
Preheat the oven to 170°C/340°F fanbake. Line a 20cm x 20cm/ 8in x 8in sponge roll or baking tin with baking paper.
Melt butter and golden syrup in a medium pot over a medium heat or in the microwave. Stir in all remaining ingredients. Press into prepared tin and bake until golden (15 minutes).
While the base is cooking, make the Chocolate Icing by sifting together icing/confectioner's sugar and cocoa then stirring in butter and water until you reach a smooth consistency.
Spread over cooked hot base, then allow icing to set before cutting into about 16 pieces with a hot knife. Store in an airtight container for up to a week.