Rice Krispie Custard Slices

These easy-to-make treats have a chewy Rice Krispie base topped with creamy coconut custard.

Main Kellogg’s ingredients: Kellogg’s Rice Krispies

Makes 15—20 squares
CRUST

100 g butter
80 g honey
1 egg
Grated zest of 1 lemon or 2 limes
250 g ground Rice Krispies
Pinch of salt
2 ml (1/2 t) baking powder
FILLING

4 eggs, beaten
30 ml (2 t) honey
80 g desiccated coconut
45 ml (3 T) corn flour
160 ml (2/3 c) coconut milk
160 ml (2/3 c) apple juice
160 ml (2/3 c) milk
Zest of 2 limes (optional)
Roasted desiccated coconut for sprinkling on top
Preheat the oven to 180°C. Grease and line a 20 x 28 cm baking sheet

1 CRUST Beat together the butter and honey. Beat in the egg, then add the rest of the ingredients and mix to form a dough.

2 Press dough into the prepared baking sheet.

3 Bake for 20 minutes till golden. Set aside to cool. Reduce oven to 160°C.

4 FILLING Beat together the eggs and honey, then add rest of the ingredients and pour onto the baked crust and bake for 35 minutes till filling has set.

5 Cool in tin and cut in slices. Sprinkle with roasted coconut.