Homemade Crunch-style Bar (Rice Krispies + Chocolate)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesCrunchBarRiceKrispiesChocolateCrispyHardCoatingHomemade
Nutrition (per serving)
260Calories
4 gProtein
34 gCarbs
14 gFat
22 gSugar
200 mgSalt
Ingredients
- 200 g Rice Krispies cereal
- 500 g (for coating & binding) Dark or milk chocolate
- 2 tbsp Coconut oil or neutral oil
- 2 tbsp Powdered sugar (optional)
Method
- Line 20×20 cm pan with parchment.
- Melt 200 g chocolate + coconut oil over double boiler or microwave (low power) → stir until smooth.
- Stir in powdered sugar if using → pour over Rice Krispies in large bowl → mix until evenly coated.
- Press mixture firmly and evenly into prepared pan → refrigerate 30–60 min until solid.
- Cut into bars (≈2×8 cm) → return to fridge 15 min.
- Temper remaining 300 g chocolate (melt to 45 °C → cool to 27 °C → reheat to 31–32 °C).
- Dip each bar completely in tempered chocolate → tap off excess → place on parchment → let set at cool room temp 1–2 hours.
- Store in cool place (18–22 °C) in airtight container — stays crisp & hard-coated 3–4 weeks.
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