Hello new readers who’ve popped over from my SBS Featured Foodie interview! I do hope you find something to tickle your fancy here. For my regular readers, I’m absolutely honoured to announce that SBS has chosen me to be their Featured Foodie for the next few weeks. (There may or may not have been dancing in the office when SBS first contacted me.) My interview is available here, if you’d like to read it. Heel-click!
There are things in this world that aren’t entirely fantastic.
Like when your legs decide they’ve walked up enough stairs, and you spend three minutes struggling to unlock your front door (even stamping your foot in frustration at one point), before realising that you’re trying to break into the apartment below yours.
Like turning and fleeing up the stairwell whilst hearing the real owners open their door from inside, clearly wondering what in crikey is going on.
Like the cold feeling of doom that hits because you’re wearing heels and making loud clip-clop noises all the way up the stairs, and your victims will definitely know that it was you trying to break in because the only other person on your floor is Mr Stinky Never Washes, and he never wears high heels. (At least not in public.)
Luckily, there are also things in this world that are unequivocally brilliant.
Like going to see the devastatingly-talented Andy’s final concert for his Honours examinations, and swooning over the music he creates at the piano.
Like cheering and whooping when he receives First Class Honours, and deciding to make him a (dairy-free and gluten-free) Peanut Butter Bubble Slice in the shape of a number one to celebrate his incredible achievement.
Like trying to decorate prettily the edible peanut buttery number one with melted dark chocolate, but instead creating something that looks like it was iced by Jackson Pollock being attacked by a swarm of bees.
Like sneaking two “A”s for Andy into the dark chocolate squiggles so that you can pretend the chocolate mess was your intention all along.
Like eating enough of the leftover slice to know it was darn-tootin’-tasty regardless of its appearance, and hearing later from Andy that he absolutely loved it too.
Like friendship and deliciousness and music and happiness all rolled into One.
You’re Number One! Dairy-Free Peanut Butter Bubble Slice with Jackson Pollock Chocolate Icing
Adapted from Karina’s Kitchen
(Measurements are a bit funny because I halved Karina’s recipe; this made roughly enough to fill a 20cm [8 inch] square tin.)
- 1/2 cup plus 2 tb (155g) honey (for a vegan version, use brown rice syrup)
- 1/3 cup plus 2 tsp (95g) peanut butter
- 1 tb coconut oil
- 1 tsp vanilla extract
- 3 cups (90g) Gluten-Free Rice Bubbles
- dark chocolate, melted, to drizzle (optional) (not really) (since when is chocolate optional?) (exactly) (I win)
- Line a 20cm (8 inch) square tin with baking paper, extending the paper over two sides. Or, if you’re planning to sculpt the peanut buttery goodness into a You’re Number One-style creation, prepare two tins. One for the sculpting, one for the leftovers. But I digress.
- Place the honey, peanut butter, coconut oil and vanilla extract in a large microwave-safe bowl and cook for 2 minutes on medium, stir, then cook for another 2 minutes until the mixture is starting to bubble. If needed, do another 30 seconds. Remove the bowl from the oven and then stir for another 30 seconds or so until the mixture is smooth and thick (trust me, it will thicken).
- Stir in the Rice Bubbles and then pour and pat into your prepared tin, before storing in the fridge or freezer. Cut before serving.
- If you want to shape half of the mixture into a symbol representative of the awesomeness of the person for whom you’re make the deliciousness, then I say forward ho, lasses and laddies! Forward ho!
- Melt chocolate and drizzle over the finished product for additional happiness. Bonus points if you follow in my five-year-old Jackson Pollock-esque footsteps.
I’m submitting this to Ricki’s Wellness Weekend and Allergy-Friendly Lunchbox Love.
This is adorable – I love the way that peanut butter and chocolate make this dessert so much more indulgent.
Thank you Claire
Hurrah for being an SBS Featured Foodie, and hurrah for an awesome Number One bubble slice!
Hurrah for hurrahs!
I don’t think there’s really an artful way to drizzle said chocolate on said slice, yours looks pretty classy actually (see)(you)(do)(win).
I enjoyed going to recitals and whatnot, I miss that aspect of my life. I’m also a bit sad I can’t find any sort of orchestra up here to join. Oh well, I considered a gospel choir (really!) but I’m not sure if it’s real yet or not:)
You my featured foodie numba one!
I love it when you’re wearing your WayChoc Boosters Club uniform! (Yay)(friend)(support)(times!)
Ooooooooh! We could compare gospel notes! I must admit that I joined my gospel choir less because it was gospel and more because it was the best/only choir available, but it’s definitely served me well
Aw, shucks! Have you been able to get the site to work though?!
Heck yes it worked! But only your direct hyperlink, not the button at the top of the page. So weird.
Button, button, who’s got the button?
That reminds me of the feeling when you are trying to get into your car and you realize it’s not’s your car, and the real owner walks up and asks what the devil you’re doing. Not that it’s ever happened to me or anything.
Oh, I’ve totally done that right up until the part where the other owner shows up. Wait, I mean the *real* owner, not the *other* owner. Ack! I’m starting to understand why I get into so much strife now! Must stop blurring ownership boundaries….
Ohhh well done and congratulations on the SBS feature!! It sounds so exciting
Just read that interview, it was awesome. 
Love the recipe as well, I think it’ll go down very well with my nieces (and myself of course).
Aw, thank you Jenny! I’m really glad you enjoyed it (the interview and the recipe both)
This looks awesome!
Gosh, your famous! Don’t go all hollywood on me now
Did I give you permission to speak to me?! Now go pick out all the blue M&Ms and arrange them in an “H” on my coffee table.
1. YUM
2.Well done on the SBS feature, you little ripper you! Great write up, and what a pretty photo of you
3. YUM
Thank you Lou!! Though I can’t for the life of me work out why the photo is so grainy on their website; I’ve used that photo in so many things and it’s always looked clear before :S Though maybe, hearing your response, less-clear is better…
That 1 looks great!
And well done on that interview and feature!
Thank you!!
And I was more proud than I should admit that I managed to make the 1 look like a 1. Art has never been my strong point
Oh I know what you mean! Neiter has mine!
I thought the #1 was for you! Nice that you made it for your friend. I think it’s for your both. Big heel clicks nation/world wide with excitement.
Oh my gosh, I didn’t even think for a moment that this would come across like I was tooting my own horn with the Number One! Ooops! (I wrote the post days and days ago, you see, and added the top note right before posting.) But thank you for being so lovely about that interpretation
I thought maybe someone had made it for you, I didn’t suspect that you would make yourself a #1.
Teehee! Thanks Louise
Oh! Want! I could conceivably make this today with things I have in the house. That is, if you think golden syrup would work as a less healthy sub for brown rice syrup? And if you think quinoa puffs would work instead of rice bubbles? Maybe I should just go shopping.
To be honest, I’ve never used brown rice syrup myself (have yet to find it here), and gave it as the alternate option as I’ve heard that it has better “sticking” power than agave and maple. Golden syrup is pretty sticky, though, so I’d definitely give it a go! You could always try adding an extra few tablespoons of coconut oil if it doesn’t seem to be setting quite well enough. (For the record, I did have to wet my hands with water to shape the mixture here.) And I would *love* to hear/see/taste how this goes with quinoa puffs!!
Okay, I have this setting in the fridge at the moment, but I did take a taste of the still-warm mix. Golden syrup = fine. Quinoa puffs = too much puff, not enough krispy. They need some snap crackle pop, I think, to be a good sub.
Ah, yes. I know what you mean. A little while ago I found a forgotten piece of a different peanut butter bubble slice in my freezer, and when it defrosted it was still tasty but soggy and not crispy at all. I still like the idea of popped quinoa though!
So excited about the SBS foodie article, lady!!!! amazing. You’re v sweet to make this. Love the Jackson Pollock icing too
Heidi xo
Thank you Heidi!! I’m more thrilled about it than I probably should be
Now, if only I could sell this to the National Gallery for $4 million, I could definitely buy us a tiny apartment in NY….
Excellent interview – especially the tidbits at the end! An entire head of cauliflower would probably send my stomach into convulsions (but I do love it).
Congratulations to your friend on his concert! Watching talented people play the piano is so wonderful. I happen to rather like your Pollock-inspired squiggles!
Aw, thank you Sarah! I love everything about your comment
Teehee, my stomach is sometimes as hardcore as a bull, but then such a pansy when it comes to stupid lactose
I had to laugh at the breaking in (which wasn’t *really* breaking in) story – in part because that’s the sort of thing I can see myself doing and I’m rather surprised I haven’t done it yet.
And, I had to smile at this product, because it is gorgeous and I’m so impressed you got it into a Number One shape!
Congratulations again on your SBS featuring too
(I said it on facebook but you may not have known it was me :p) So well deserved xox
Kari, I must admit I was impressed (and, in fact, rather shocked) that this Number One thing worked myself. I’ve always been so incredibly hopeless at anything artistic that I honestly expected to end up with a blob and never tell anyone what I’d been hoping to do
Thank you Kari! I really, really appreciate the support (in all media forums
) I think you should add real-me on Facebook, too…
Congratulations Hannah! Read your interview and you did great.
Thank you Tammy! I really appreciate it
just read your SBS piece after the blog post and it was lovely to see you in the spotlight! as for the slice – I have made my own nutty bubbly slice recently but with more chocolate and no peanuts as befits out household – I regret to say mine had no cool shapes or pretty drizzles – love the slice and the happiness surrounding it
Thank you Johanna! So much
I’m sure your household appreciated the more-chocolate version of yours far more than they would mine 
And now SBS needs to offer you a position as a reporter on Food Safari, writing up your transcontinental, cross-cultural, gustatory experiences. If I was head or whatever of SBS, I would.
BAHAHAHA!! Jess, I just saw your “url”…. Love you!
Oh, how I wish! How I wish!! I actually have met the head of SBS; I’ve been meaning to post about that for quite some time! This is what happens when I get distracted and forget to post Part Three of my conference adventures, you see.
(P.S. SBS, if you’re reading this, I would be 100% dedicated to any such writing/eating/freelance endeavours you threw my way. My heart and soul would be yours. Sincerely, Hannah.)
Oh, many congratulations on being the SBS featured foodie! That’s fantastic!
Thank you so much, Cate! I really appreciate it
Oh wow, this is the loveliest energy bar I’ve ever seen!
Aw, thank you Kath! I’m sure you would have liked being at the concert too
Congratulations for being the SBS Featured Foodie
So happy for you!
I’m not really a PB fan but I like how you’ve included the dairy free and vegan options ~cuz i have a friend who’s vegan and I’ve promised to make him some desserts but never got around to it and wasn’t sure what substitutes to use
Thanks Daisy! I’m so happy to be of help in this regard, as I’m a firm believer that no one should be held back from dessert by allergies or lifestyle decisions
I loved your interview!
And I know I’d love this “slice” (even though, try as I might, I still don’t understand the concept of what a “slice” really is)!
Now *I’m* confused. This is a slice as a slice is this is a slice slice eating nom good slice. What would you call this? A bar? Maybe that’s it? We say slice, you say bar?
And thank you!!
Congrats on the feature, Hannah!! That is fabulous. (Except. . . what does “SBS” stand for? Went to the site. The words under the title, those beginning with “S,” “B,” and “S,” are very small. And red-on-red. Can’t read them.). Loved the interview anyway, though!!
And you do win. Chocolate is *never* optional.
Lucky Andy to have a friend like you!
She’s clearly not up having spent the last couple of days celebrating … At least I’m guessing that’s why she’s not up bright and early on Sunday morning. so, I’ll answer. It’s Special Broadcasting Service and was initially set up as a multicultural television and radio service. They still do that .. News in German, English newsreaders drawn from people of non-Anglo backgrounds, presenting news in English that covers the world, Italian detective shows, and so on. And they offer a whole range of food, travel, history, etc programs.
Thanks for stepping in there, Mum! The other thing to mention is that SBS is one of Australia five main TV stations (yes, for almost all my life we’ve only had five TV stations!), which is why it feels really exciting to me
Thank you Ricki! I’ve never really done an interview like this before, so was a bit nervous!
This is one of my favorite crispy treats! I make it so similarly to this, but without the cute shape
Love that you call them “bubbles.”
Teehee, my last version I did call a “Krispie Treat”, but that just feels wrong because we have Rice Bubbles here in Australia, not Rice Krispies! (I like to think this is because we Australians value spelling
)
I’m doing a Triple Heel Click:
* For you, being (deservedly) featured as an SBS foodie
* For Andy, attaining a First Class Honours score; and
* You again, for this recipe!
Thank you Kath!! I’m giving you a Triple Hug for your wonderfulness
A “bubble slice”? That sounds so much more fun than “rice crispy treat”! I’m totally adopting that one. The shaping here is just brilliant, I love everything about this concept.
Thank you Hannah! I wish I could claim credit for that, but it’s really just because the cereal is called Rice Bubbles here and I wanted to show some Aussie loyalty
Confratulatoonz on being SBD’s featured foodie, Hannah!!
Silly typo… I mean CONGRATULATIONS!!
And SBS*!! Arrgh!
Totally thought for a second there that you were speaking after a root canal
Thank you Bryan!! I was delighted to be asked
Congratulations on being SBS featured food writer, how exciting!!
Your slice looks amazing. There is definitely nothing wrong with the icing.
Thank you Karen! I was absolutely thrilled to be asked
And you’re right; icing is usually good 
Nice one babe on SBS. And love this idea of NUMBER ONe!
Thank you Penny!
OMG CONGRATS YOU SUPERSTAR BLOGGER, YOU!!! You’re such a suitable candidate for the SBS Featured Foodie. I, and your legions of fan, are extremely happy for you right now, hehe! Another fantastic recipe btw. Just too cute. Inspired me to do something for my nephew’s upcoming 1st birthday too hehe… Keep shining, Han!
Aw, Winston!! You’re always too lovely for words to me
Whenever I feel down and pointless about myself, I just need to come back and read your wonderful comments 
*hugs*
Very cute interview Spay Lady and I’m glad to see that you’re using the heel click as a sign off!
I like to sneak it in here and there, just for you
(P.S. OOOH! “Heel Click” could totally be the title of the book I’ll probably never write!
)
Congrats on the feature
!! What a perfect intro recipe for new readers. Luuuurve peanut butter slice. NOM!
Thank you Nic! It was a bit nerve-wracking trying to decide what to post in concurrence with the interview. If all else fails: peanut butter!
P.S. I’m getting a “page not found” error message when I try to comment on your lychee conserve post!
Congrats on being a Featured Foodie! Loved the interview and your Pollock-inspired chocolate splatterings.
Thank you Alayna
Now if only the National Gallery would pay me millions of dollars for my “art”…
So many of my favourite things!
And congrats on the Featured Foodie on SBS! 
Thank you Ashley! Squee!
i make something similar! almond butter rice krispies with a touch of brown rice syrup. http://juniakk.blogspot.com/2010/09/snap-crackle-pop.html i love the dark chocolate drizzle.
Yum! I’ve wanted to make an almond butter version of these, but almond butter is not readily accessible here so I need to plan in advance and make my own first
Wow, congratulations on the SBS interview, that’s fantastic!
Thank you Julia! It was a bit of a thrill
Sounds like a recipe for my my household. And excelling in piano requires the highest rewards.
Now must check out your interview. Great work Hannah xx!
I did think this might be one your lot might like!
Thank you Catherine!
As soon as I saw this I thought of the rice crispy treats they use in Cake Boss. lol. And now I’m craving a rice bubble bar. Can’t. Stop. Staring.
But surely you’ve got some Reese’s Puffs in your cupboard? That should do to sate the craving
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