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No-Bake Chocolate Rice Bars

These no-bake chocolate rice bars are quick, crunchy treats made by melting rich chocolate and mixing it with crispy rice cereal. The mixture is pressed into a pan and chilled until firm, resulting in a sweet, crunchy, and visually appealing snack with a glossy finish. They're customizable with nuts, dried fruit, or a pinch of sea salt for added flavor and texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate preferably high quality
  • 3 cups rice cereal plain rice puffs
  • 3 tablespoons unsalted butter or coconut oil for dairy-free option
  • 2 tablespoons honey or maple syrup for sticking everything together
  • 0.5 cups nuts or dried fruit chopped almonds, cranberries, or other add-ins
  • a pinch sea salt enhances flavor
  • 1 teaspoon vanilla extract optional, deepens flavor

Equipment

  • 20x20 cm (8x8 inch) pan
  • Heatproof bowl
  • Spatula
  • parchment paper
  • Sharp knife

Method
 

  1. Chop the dark chocolate into small pieces and place it in a heatproof bowl.
  2. Set the bowl over a pot of simmering water and gently melt the chocolate, stirring constantly until smooth and glossy. This creates a rich, fragrant aroma.
  3. In a large mixing bowl, measure out the rice cereal and set aside. Add the unsalted butter and honey (or maple syrup) to the melted chocolate, stirring until the mixture is smooth and well combined.
  4. Pour the melted chocolate mixture over the rice cereal and gently fold with a spatula, coating all the cereal evenly. You should see a shiny, chocolate-covered crunch forming.
  5. If you're adding nuts or dried fruit, fold them in now, distributing evenly throughout the mixture.
  6. Transfer the mixture into your prepared pan lined with parchment paper. Use the back of a spatula or a clean spoon to press down firmly, creating an even, compact layer that will hold together well once chilled.
  7. Sprinkle a pinch of sea salt on top for a flavor boost, then place the pan in the fridge. Chill for at least 2 hours, or until the mixture is firm and set.
  8. Once chilled and firm, lift the uncut block out of the pan using the parchment paper. Place it on a cutting board and cut into squares or bars with a sharp knife. Wipe the knife with warm water between cuts for clean edges.
  9. Arrange the bars on a plate or store in an airtight container in the fridge. For the best texture and shine, serve slightly chilled or at room temperature.

Notes

Feel free to customize these bars with your favorite add-ins like toasted coconut, seeds, or different types of chocolate for variety.