Peanut butter crispy bars

Grease a 32x22cm rectangular baking tin with butter and line with baking parchment, allowing the edges to overhang.

Stir together the rice pops and peanuts in a large bowl until well mixed.

Melt the chocolate in a heatproof bowl over a pan of just simmering water, or use the microwave. When the chocolate is melted, stir in the peanut butter, golden syrup and vanilla extract until smooth.

Pour the dry ingredients into the chocolate mixture and combine until everything is well coated. Press into the lined tin using the back of a wooden spoon, making sure the mixture is pressed right into the edges.

Allow to chill for 1-2 hours, or preferably overnight. Once set, slice into 16 bars.