I’ve been planning to make chocolate and puffed rice bars for ages… I love dark chocolate, and milk chocolate just doesn’t appeal to me.
The store-bought bars with puffed rice are milk chocolate, and while I like them a lot, the fact that they have a milk chocolate base doesn’t satisfy my palate.
I always say that if you’re going to indulge, it should be with something you truly enjoy. You might eat less, but it’ll be worth it.
In the end, with the excuse that there’s still some chocolate (all dark, of course) left over from Easter eggs in the house, I made the bars the way I like them.
I weighed everything, but I started making the recipe by eye, and luckily, they turned out well and came out just the way I wanted.
Of course, if you don’t want to use dark chocolate, you can easily use milk chocolate, perhaps reducing the butter or not using all milk chocolate, as dark chocolate always helps.
If you make this or any other of my recipes, send me the photos, and I’ll publish them on my Facebook page with your name.
Approximately 130 kcal per bar
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 15 bars
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Chocolate and Puffed Rice Bars
- 8.8 oz 75% dark chocolate
- 4 tbsp butter
- 2 cups puffed rice (or other puffed cereal)
Preparation of Chocolate and Puffed Rice Bars
Place the chocolate in a bowl and melt it in the microwave. Once softened, add the butter and mix, then add the puffed rice and mix well.
Take a pan with a rim at least 2-3 fingers high, line it with parchment paper so that it extends a bit over the height, pour in the mixture, level it, then cover it with plastic wrap and press it down a bit with your hands.
Put it in the fridge for 1 hour.
After the time is up, remove the contents with the parchment paper and place it on a work surface, remove the plastic wrap, and with a knife, cut the bars to the desired size.
I made 15, but it really depends on personal taste.
Once cut, put them in a container and store them preferably in the fridge.
