Making delicious chocolate bars with puffed cereal at home is simple, quick and also a lot of fun. These bars, inspired by the famous Kinder Cereali, combine the creaminess of white and milk chocolate with the crunch of puffed rice and spelt, creating an irresistible balance of textures. Perfect for using up leftover chocolate after holidays, like Easter, they can be easily customized by substituting dark chocolate for milk chocolate. With a few ingredients and no special difficulties, you can make indulgent bars that are ideal for a snack or a homemade sweet treat, to be stored in the fridge, especially during the warmer months. Below, let’s see together what you need to prepare our chocolate and puffed cereal bars:
Other recipes with cereals:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
Ingredients
- 7.1 oz milk chocolate (or dark)
- 6.3 oz white chocolate
- 0.7 oz puffed rice
- 0.7 oz puffed spelt
- 1/4 cup sweetened condensed milk
Preparation
Place half of the milk chocolate in a heatproof bowl and let it melt slowly, stirring occasionally until smooth and lump-free. Alternatively, use the microwave in short bursts, taking care not to burn it.
Line a rectangular baking pan (about 6 × 8 2/3 in) with parchment paper, pressing the paper well into the edges to make it easier to remove the bars later. If available, you can use silicone molds to give the bars a more precise and regular shape, making them even nicer to serve.
Pour the melted milk chocolate into the pan and spread it with a spatula or the back of a spoon, trying to obtain an even layer that is not too thin.
Transfer the pan to the refrigerator and let it set for at least 30 minutes. Meanwhile, melt the white chocolate in a double boiler (or in the microwave).
Pour the melted white chocolate into a large bowl, then add the puffed rice and puffed spelt. Also add the sweetened condensed milk and mix well, until all ingredients are well combined and the cereals are completely coated in chocolate.
Take the pan back out of the fridge and spread the cereal mixture over the now-solid base. Smooth gently with a spatula, without pressing too hard.
Melt the remaining milk chocolate, pour it over the cereal layer and spread it evenly across the surface to fully cover the filling and create a smooth top layer.
Return the pan to the fridge and let it set for at least 3–4 hours. Once ready, lift the dessert from the pan using the parchment paper, then cut into bars of the desired size using a sharp knife (preferably slightly warmed for cleaner cuts).
The chocolate bars with puffed cereal are ready to be enjoyed!
Enjoy and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
