Today, a sweet recipe for a snack: puffed rice and chocolate bars.
Sometimes I don’t know what to give my son for a snack, he would devour chocolate every afternoon but luckily I can distract him with other things. However, today I wanted to make him happy, so when he comes home he will find my delicious puffed rice and chocolate bars. I used the last remnants of chocolate from Easter eggs and the very light puffed rice that is never missing at home.
Two simple ingredients for a super energetic snack, and if you have some nuts and want to add them, they will be even better. Also, if like me, you use Easter chocolate, it will be an excellent way to recover and recycle the chocolate that is still around the house.
Making them will be very simple and quick with this recipe, you just need to plan a little ahead because they need to solidify and cool before they can be eaten, but if you prepare them in the morning or at lunchtime, your snack is assured!
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.6 oz milk chocolate
- 1.76 oz puffed rice
- 4.23 oz milk chocolate (optional)
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Small pot
- 1 Small pot
- 1 Knife
Let’s start!
As I mentioned earlier, I used Easter egg chocolate, but you can also use a chocolate bar that we will melt in a bain-marie or microwave. I chose the bain-marie, so we put a slightly larger pot with water on the stove and inside we place another pot with the chocolate pieces, making sure no water gets in during boiling. If the water boils too much, lower the flame. Stir the chocolate from time to time to help it melt.
When the chocolate is completely melted, turn off the heat and add the puffed rice into the pot, mix carefully to make the chocolate stick to all the puffed rice grains, stir more and more.
Now that all the grains are covered in chocolate, pour the mixture into a previously lined tray with parchment paper. I used a disposable aluminum one for 4 servings. Compact the rice well in the mold.
OPTIONAL:
To make the puffed rice bars even more delicious, you can add chocolate to the base, so melt 120 grams of chocolate and pour it over the compacted rice in the mold, spreading it well and making sure to cover all parts.
Place in the fridge to cool for at least two hours.
Remove from the fridge, extract from the mold using the parchment paper and cut the bars to your liking. I made 12, but you can make them smaller or larger.
Take a nice photo of your bars and post it on social media tagging me (a riccia che pasticcia on Instagram and Facebook) and let me know how many pieces you ate under the excuse that they broke!!😉
Una Riccia Recommends
These bars are fantastic with milk chocolate, but you can also make them with dark chocolate or white chocolate or mix the types of chocolate, so maybe use milk chocolate to mix with the puffed rice and put white chocolate at the base. Let me know what mix you tried!!
