Almond butter & jelly rice crispy cakes

Name: Almond butter & jelly rice crispy cakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 16
Ingredients: 140 g unsalted butter, cubed, plus extra for greasing; 120 g almond butter; 60 g clear honey; 120 g Essential Rice Pops; 50 g salted almonds, roughly chopped; 120 g fruit jellies, cut into rough 1cm cubes

We see your PB&J sandwich and raise you these rich almond butter crispy cakes, studded with fruity jelly sweets by Rosie Bensberg. Follow Rosie Bensberg on Instagram.

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Makes16
CourseSnack
Prepare10 mins
Cook5 mins
Total time15 mins
Pluschilling

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140g unsalted butter, cubed, plus extra for greasing
120g almond butter
60g clear honey
120g Essential Rice Pops
50g salted almonds, roughly chopped
120g fruit jellies, cut into rough 1cm cubes

Grease and line a 20x20cm baking tin with baking parchment. In a large heavy-based pan, melt the butter, almond butter, honey and a pinch of sea salt flakes over a medium heat, stirring frequently until combined and smooth. Take the pan off the heat and fold in the rice pops, most of the almonds and most of the jellies.
Tip into the lined tin, then scatter over the remaining almonds and jellies, plus a sprinkle of sea salt flakes. Chill for 3 hours (or overnight), then slice into 16 squares and keep chilled in an airtight container for up to 3 days.

Typical values per cake when made using specific products in recipe