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This Peanut Butter Rice Bubble Slice is going to become your new favourite. I love Keke Puarere (Rice Bubble Slice) but some versions I have tried are 'stick to teeth' kind of sweet. So, I created a salty and sweet version with no refined sugar. It also uses a seeded peanut butter which adds to the super crunchy texture. Get ready for a party in your mouth e te whānau (family)!

Three pieces of Peanut Butter Rice Bubble Slice are stacked on top of each other in a close shot showing texture and a chocolate topping with freeze-dried strawberries.

This amazing no-bake slice is everything I love for a simple snack or lunch box filler. I created this recipe using Pic's Seed and Nut Mix but you can swap it out for your favourite. I can't wait to until you try it, it really is so good. 😊

MORE TOHUTAO (RECIPES):

If you love peanut butter recipes then you have to take a look at a few more. If Witipiki (Weetbix) are more your vibe, then my Peanut Butter Weetbix Slice is perfect. Are you craving a purini (dessert)? Then take a sneaky look at my No-bake Peanut Butter Pie or Peanut Butter Jelly Cheesecake.

Videography and photography by Sarah Henderson.

INGREDIENT TIPS FOR THE PEANUT BUTTER RICE BUBBLE SLICE:

A wooden board sits on a cream cloth on a wooden table. On the board is a blue plate with ingredients on it in vintage bowls and jars. There is seeded peanut butter, rice syrup, keto muesli, butter and Rice Bubbles in view with flowers in the background. A ceramic spoon sits at the from of the planet with cinnamon in it.

Cereal: Use pū kākano keto (keto muesli) or any granola or muesli.
Butter: Use salted or unsalted pata (butter).
Brown Rice Malt Syrup: I highly recommend this product because it is an unrefined sugar but is cheaper than maple syrup. It adds a soft sweetness to the slice but can be swapped for the same amount of date syrup or maple syrup.
Peanut Butter: I use Pic's pata kākano me te nati (seed and nut mix butter) for the ultimate texture but feel free to swap it for smooth or crunchy.
Mixed Spice: The raukikini whakauruuru (mixed spice) gives a subtle hum of flavour in the background but can be removed or swapped for another spice.

EXPERT TIPS:

Make sure the slice is pressed down firmly in to the tin so the slice holds together well once it is set.

This recipe is completely adaptable so if you want to swap out some ingredients for your favourite, absolutely go for it.

STEP BY STEP INSTRUCTIONS FOR THE PEANUT BUTTER RICE BUBBLE SLICE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A black cast iron pan sits on a black stove top. In it is a simple caramel bubbling. Eggs in a wire basket are in the background.

1. Prepare the Slice Tin:

Line a 20 cm slice tin with baking paper.

2. Boil the Simple Caramel:

Set a frying pan or large pot over medium heat.

Add the pata (butter) and mīere raihi parauri (brown rice malt syrup) in to the pan or pot. Bring the simple karamea (caramel) to a simmer, stirring occasionally for a couple of minutes.

Once it is bubbling and starts to thicken, reduce the heat to low. Then add the pata kākano me te nati (seed and nut mix butter), raukikini whakauruuru (mixed spice), wanira (vanilla) and (tote). Stir for another minute and remove from the heat.

A vintage bowl sits on a blue plate with natural fabric under it. In the bowl is a Rice Bubble mixture that is being stirred with a wooden spoon. A orange candle is burning in the background with purple flowers.

3. Combine the Rice Bubbles and Peanut Butter Caramel:

Add the puarere (rice bubbles) and pū kākano (muesli) in to a large bowl.

Pour the warm peanut butter caramel in to the puarere (rice bubbles) and pū kākano (muesli).

Whakaranuhia te katoa (combine everything together).

A black tin lined with brown baking paper sits on natural fabric. In the tin is Peanut Butter Rice Bubble Slice that is being pressed down firmly with a large vintage spoon.

4. Press the Mixture in to the Tin:

Add the mixture in to the prepared slice tin and press it down firmly with the back of a spoon.

Take the time to do this so the slices stays together when it is set.

Refrigerate for 20 minutes and it is ready to be eaten like this or add the chocolate topping like I did.

A black tin lined with brown baking paper sits on natural fabric. In the tin is Peanut Butter Rice Bubble Slice that has been decorated with chocolate, keto muesli and freeze-dried strawberries.

5. Add the Chocolate Topping (Optional).

Chop the tiakarete (chocolate) in to small pieces and then add it, along with the noni (oil) in to a small pot.

Gently melt it over a low heat and then pour it directly over the keke papatahi puarere (rice bubble slice). Spread it out.

If you want to, decorate with pū kākano anō (extra muesli) and rōpere tauraki-tio (freeze dried strawberries.

Peanut butter Rice Bubble Slice is on a wooden board on a brown baking paper. One piece is being held in a hand showing the texture and the chocolate and freeze-dried strawberry topping.

6. Refrigerate the Peanut Butter Rice Bubble Slice:

Whakamātaohia (refrigerate) for 20 minutes or until the chocolate is set.

Keep this slice in a sealed container and it will keep well for up to a week.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Peanut butter Rice Bubble Slice is on a wooden board on a brown baking paper. One piece is being held in a hand showing the texture.

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