Summer Fruits Crispy Bar
Makes 1x18x30″ tray.
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Uploaded by Freya Mowbray
Skill Level
Intermediate
Baking ingredients
- 800 g Renshaw Low Water Activity Caramel
- 300 g Rice Crispies
- 50 g Freeze-dried blueberries
- 50 g Freeze-dried raspberries
- 750 g White bakers compound
Decorating ingredients
- 50 g White bakers compound
- 1 g Rainbow Dust Red Liquid Colour
Renshaw products used
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Instructions
Combining the crispy bar base:
Step 1
Melt 750g of the white bakers compound as per manufacturers recommendations, cover the Crispies and then allow to cool in the fridge.
Step 2
Heat up Renshaw Low Water Activity Caramel to 50ºC and mix in the rice crispies, freeze dried raspberries and blueberries.
Step 3
Press firmly to create a firm, even base.
Step 4
Once cold turn over.
Step 5
Melt 750g of the white bakers compound as per manufacturers recommendations, cover the Crispies and then allow to cool in the fridge.
Decorating the crispy bars:
Step 6
Melt the remaining white bakers compound and colour with a tiny spot of Rainbow Dust Red Liquid Colour.
Step 7
Take the tray out of the fridge and decorate.
Step 8
Cut into slices.
