Cold rice crispy and peanut butter bar with plain yogurt, an easy and quick recipe to prepare, perfect to freeze and enjoy anytime you prefer. Even in winter because it’s always a tasty snack.
Let’s start with a tip to avoid my mistake.
Once the bar, after resting in the freezer, is nice and firm, cut it all into slices and store it, still in the freezer, separated by parchment paper sheets, inside freezer-safe bags.
In this way, to enjoy it, just take it out 5 minutes before and let it rest, and you won’t “struggle” to cut it.
This idea was so liked by my children that I have already replicated it twice since it’s so simple to make.
You can also make it in single servings, especially if you have convenient silicone molds that will make it easier to extract each piece, and in this case, you won’t even need to resort to cutting.
I instead gave it the shape of a loaf, and once I created the base of rice crispies and cashews, I let it rest in the freezer for about 2 hours to compact it.
But I’ll leave you all the photographic steps explained in the recipe.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 12 slices
- Cooking methods: Bain-marie, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups puffed rice
- 2 tablespoons peanut butter
- 1 1/4 cup plain yogurt (or sweetened)
- 1 tablespoon agave syrup (alternatively, you can omit or use a tablespoon of liquid sweetener)
- 3 1/2 oz 60% dark chocolate
Tools
- 1 Freezer
- 1 Loaf pan
- 1 Bowl
- 1 Spoon
- 1 Spatula
- 1 Small bowl
Steps
To make the Cold Rice Crispy and Peanut Butter Bar with yogurt, pour all the puffed rice into a large bowl, mix with the two tablespoons of peanut butter, the tablespoon of agave syrup, and the plain yogurt until you get a homogeneous mixture.
Pour the mixture into a silicone mold.
Alternatively, you can use a loaf pan lined with parchment paper.
Level it out well.
Let it rest in the freezer for at least 2 hours.
After this time, melt the chocolate as preferred, in the microwave at 800w for 3 minutes in several intervals to avoid burning it, or in a bain-marie.
Remove the bar from the mold and decorate it with the chocolate.
Let it rest in the freezer for another two hours.
Slice it as needed and store as described above.
