Preparation of the mould and cereals
Start by lining a 20cm square tin with parchment paper. Leave a little paper sticking out of the edges: this will make it easier to remove from the mold. This small step will save you time and prevent the bars from sticking.
Measure out three cups of puffed rice cereal and pour into a large bowl. Take the time to separate the lumps so that the cereal remains light and evenly coated once the chocolate mixture is added.
Melt the chocolate
mixture In a microwave-safe bowl or saucepan on the baking sheet, combine the chocolate chips, peanut butter, maple syrup, and coconut oil or butter. Heat gently, stirring occasionally, until the mixture is melted and homogeneous.
It is important to use a low heat and be patient. If you’re in too much of a hurry, the chocolate may burn or separate. Once the chocolate has melted, whisk the mixture until it is glossy and homogeneous.
This smooth base is what gives homemade crispy bars their rich and flavorful texture.
Assembly
Pour the hot chocolate mixture over the puffed rice cereal bowl. Using a sturdy spoon or spatula, stir slowly until each grain is evenly coated. Take your time to make sure there are no dry grains left at the bottom of the bowl.
Once the mixture is homogeneous, transfer it to the prepared dish. Press it down lightly with the back of a spoon or spatula, smoothing the surface so that the bars cut easily. Avoid over-squeezing, as you want the bars to stay crispy rather than compact.
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