Lion Bar 2
About this build
Wafers, caramel, peanut butter cream and crisped-rice chocolate are layered in a loaf tin to make a giant Lion bar.
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What the original account establishes
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- The ingredients were Rice Krispies, icing sugar, 2 packs of Werthers Original chewy toffees, a pack of ice cream wafers, 3 x 400g bars of milk chocolate, a few dollops of smooth peanut butter and margarine, with a standard loaf tin and a regular Lion bar for comparison. Every toffee was tediously unwrapped and melted in a pan, then spread round the inside of the tin and moulded by hand; margarine, icing sugar and peanut butter made a butter cream filling. A layer of wafers went on the toffee, half the cream, another layer of wafers, the rest of the cream and a final layer of wafer; melted chocolate was poured on to cover the top wafer generously and the bar went into the freezer. A shake and a blast with a blow torch released it, the remaining chocolate mixed with a sprinkling of Rice Krispies was poured over, set in the fridge, the excess cut off and the bar devoured. Source 1 · Source 2 · Source 3 · Source 4 · Source 5 · Source 6 · Source 7 · Source 8 · Source 9 · Source 10 · Source 11
Notes from the contributor
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Ingredients: Rice Krispies Icing sugar Werthers Original chewy toffees – 2 packs 1 pack of ice cream wafers 3 x 400g bars of milk chocolate A few dollops of smooth peanut butter Margarine A regular sized lion bar for comparison A standard sized loaf tin
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The original account
Ingredients:
Rice Krispies
Icing sugar
Werthers Original chewy toffees – 2 packs
1 pack of ice cream wafers
3 x 400g bars of milk chocolate
A few dollops of smooth peanut butter
Margarine
A regular sized lion bar for comparison
A standard sized loaf tin
Step One – Tediously unwrap each of the toffees…one by one and chuck them in a pan to melt.
Step Two – Once melted, spread the melted toffee around the inside of the loaf tin, and use your hands to mould into shape.
Step Three – Mix margarine, icing sugar and few dollops of the peanut butter to make the butter cream filling.
Step Four – Put a layer of wafers on the base of the toffee and then pour in half of the butter cream mixture. Place another layer of wafers on top followed by the other half of the mixture. Add a final layer of wafer.
Step Five – Melt the chocolate and pour on enough to generously cover the top layer of wafer.
Step Six – Put in the freezer and impatiently wait until set.
Step Seven – Give the tin a shake and bit of a blast with a blow torch and remove from the tin.
Step Eight – Mix the remaining chocolate with a sprinkling of rice krispies and pour over the bar.
Step Nine – Put in the fridge until set.
Step Ten – Cut of excess chocolate and devour.
The lion is the king of the jungle…now this is the king of all snacks!!!
