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Chocolate Rice Krispies Bars

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Chocolate Rice Krispies Bars

I'm super excited to share another no-bake slice treat, Chocolate Rice Krispies Bars or Chocolate Rice Bubble Slice (for my fellow Aussie's).  This Chocolate Rice Krispies Bars is inspired by a Nigella Lawson recipe but tweaked. I have added chocolate chips and an extra drizzle of chocolate to the top. A quick no-bake minimal fuss with only five ingredients to have a delicious treat ready and waiting chilled out in the fridge. One bite into this crispy treat, then you'll be hooked. There are no marshmallows. I don't care for them, so I wanted to share a recipe without them.

Remember; Snap, Crackle and Pop. That's the jingle that rings in my head when I think of puffed rice, Rice Bubbles or Rice Krispies, Rice Crispy. This cereal is called many different names but ultimately a similar crunchy cereal.

Takes = 20 minutes plus refrigeration min. 2 hours to 8 hours
Makes = 16 squares

Ingredients

  • Milk chocolate – 200g block (leave 25g to 50g for the drizzle)
  • Unsalted butter – 50g
  • Golden syrup or honey – 60ml
  • Rice Krispies (Bubbles, Puffed Rice, Crispies) – 135g (about 4 cups)
  • Dark chocolate chips – 100g packet (divided, 50g inside, 25 to 50g drizzle)
  • Coconut oil – 1 - 2 teaspoons

Method

Step 1
LINE a square cake tin 22cm (9inch) or rectangular slice tin with aluminium foil.

Step 2
MELT chocolate butter in a heat proof bowl, over a saucepan with a small amount of  simmering water. Ensure the water doesn't bubble up to the bowl. Don't stir too much as it melts. Once the chocolate is melted, turn off the heat and add in cubes of butter and golden syrup. Stir gently until melted. You could do this in the microwave but be careful not to overcook.

Step 3
ADD in puffed rice into a large bowl, then pour over the chocolate mixture and stir with a large spoon to combine.

Step 4
SCOOP out and press into your tin. Chill in the freezer for about 15 minutes.

Step 5 (chocolate drizzle optional)
MELT the chocolate in a heat proof bowl, over a saucepan with a small amount of simmering water. Add in 1-2 of coconut oil. In my video I added 2 teaspoons to get a glossy feel but then had leftover chocolate. If you want a thin drizzle only melt down 25g milk chocolate and 25g of dark chocolate. Or you can pour over a larger amount of chocolate to have a solid top. I like the bubble look coming through.

Sue Maree P Baking Tips

  • VEGAN – this recipe could be easily converted to suit a vegan diet. Ensure the chocolate and butter you use is vegan.
  • GLUTEN FREE – this recipe could also be suitable for a gluten intolerant diet. Ensure the puffed rice you use is certified gluten free.