1/4 cup white sugar
1/2 cup golden syrup
250g peanut butter (sugar free)
3 cups rice bubbles
250g dark chocolate
Gently melt the golden syrup and sugar together in a saucepan, stirring to dissolve the sugar. Stir through the peanut butter and mix well. Mix the contents of the pan with the rice bubbles and then press into a lined 18 x 24cm slice pan.
Melt the chocolate in the microwave on a low heat or in a bowl over a saucepan of simmering water. Stir until smooth and then spread over the base.
Refrigerate until set and then cut into small squares. Store in a sealed container in the refrigerator.