Sometimes the simplest treats are the hardest to resist, especially when they come together without turning on the oven. These no bake chocolate rice bars are my go-to for a quick fix of childhood nostalgia—crunchy, gooey, and just sweet enough. They’re the kind of snack that feels like a little secret, made with pantry staples I always keep on hand.

What I love most is how forgiving they are—no fuss, no measuring chaos, just melting chocolate and mixing rice cereal until everything sticks. It’s a messy, satisfying process, perfect for those moments when you want to whip up something sweet without the fuss of proper baking. Plus, they’re great for sharing, or just keeping around for when that chocolate craving hits hard.

This recipe is about reclaiming childhood simplicity, using only a handful of pantry staples to create a nostalgic treat that’s both quick and satisfying. It’s perfect for those moments when you want something sweet without turning on the oven or fussing over complicated steps, all while reliving the messy joy of making snacks with your hands.

The story behind this recipe

This recipe came from a lazy afternoon craving and a cluttered pantry. I wanted something quick, no fuss, but still satisfying enough to curb that chocolate urge. Making these bars reminded me of sneaking snacks as a kid—messy hands, sticky fingers, and that rush of sweet and crunch.
One day, I threw together whatever I had—rice cereal, melted chocolate, a handful of nuts—and it turned out better than expected. It’s become my go-to for stress moments, when I just need a little sweet triumph without the oven or the fuss. Sometimes, the simplest ideas are the ones that stick.
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Ingredient breakdown: key components

Chocolate: I prefer a good quality dark chocolate with a rich, deep flavor—melts smoothly and gives that glossy finish; you can swap for semi-sweet if you prefer a sweeter bite.
Rice Cereal: The crunch is what makes these bars addictive—trust me, the plain, unsweetened kind stays crispy and holds everything together well; try toasted rice for extra toasty flavor.
Butter: I use unsalted butter for control over salt, but salted works just fine if that’s what you have—adds a subtle richness that makes everything taste more decadent.
Sweetener (optional): Sometimes I add a drizzle of honey or a spoonful of maple syrup for a touch of floral sweetness—if you like a more uniform sweetness, stick to sugar or a sugar syrup.
Add-ins (nuts, dried fruit): I love tossing in toasted nuts or dried cranberries—gives a chewy, salty, or tart punch that cuts through the chocolate’s richness; don’t overload, keep it balanced.
Vanilla Extract: Just a splash lifts the chocolate and adds warmth—skip it if you want a more straightforward, intense cocoa flavor.
Optional Toppings: For a bit of flair, sprinkle sea salt or chopped nuts on top before chilling—crunchy, salty contrast makes the chocolate pop.

Spotlight on key ingredients

Chocolate:

I prefer a good quality dark chocolate with a rich, deep flavor—melts smoothly and gives that glossy finish; you can swap for semi-sweet if you prefer a sweeter bite.
Rice Cereal: The crunch is what makes these bars addictive—trust me, the plain, unsweetened kind stays crispy and holds everything together well; try toasted rice for extra toasty flavor.
Butter: I use unsalted butter for control over salt, but salted works just fine if that’s what you have—adds a subtle richness that makes everything taste more decadent.

Rice Cereal:

The crunch is what makes these bars addictive—trust me, the plain, unsweetened kind stays crispy and holds everything together well; try toasted rice for extra toasty flavor.
Butter: I use unsalted butter for control over salt, but salted works just fine if that’s what you have—adds a subtle richness that makes everything taste more decadent.
Vanilla Extract: Just a splash lifts the chocolate and adds warmth—skip it if you want a more straightforward, intense cocoa flavor.

Notes for ingredient swaps

Chocolate: I prefer a good quality dark chocolate with a rich, deep flavor—melts smoothly and gives that glossy finish; you can swap for semi-sweet if you prefer a sweeter bite.
Rice Cereal: The crunch is what makes these bars addictive—trust me, the plain, unsweetened kind stays crispy and holds everything together well; try toasted rice for extra toasty flavor.
Butter: I use unsalted butter for control over salt, but salted works just fine if that’s what you have—adds a subtle richness that makes everything taste more decadent.
Sweetener (optional): Sometimes I add a drizzle of honey or a spoonful of maple syrup for a touch of floral sweetness—if you like a more uniform sweetness, stick to sugar or a sugar syrup.
Add-ins (nuts, dried fruit): I love tossing in toasted nuts or dried cranberries—gives a chewy, salty, or tart punch that cuts through the chocolate’s richness; don’t overload, keep it balanced.
Vanilla Extract: Just a splash lifts the chocolate and adds warmth—skip it if you want a more straightforward, intense cocoa flavor.
Optional Toppings: For a bit of flair, sprinkle sea salt or chopped nuts on top before chilling—crunchy, salty contrast makes the chocolate pop.

Equipment & Tools

20×20 cm (8×8 inch) pan: Holds the mixture for setting and cutting.
Parchment paper: Prevents sticking and makes removal easier.
Heatproof spatula: Stirs melted chocolate without damage.
Mixing spoon: Folds the cereal into the melted chocolate.
Sharp knife: Slices the set bars cleanly.

Step-by-step guide to no bake chocolate rice bars

Gather your equipment: a 20×20 cm (8×8 inch) square pan, a heatproof spatula, a mixing spoon, and parchment paper. Line the pan with parchment for easy removal.
In a large saucepan, melt 200g (about 7 oz) of dark chocolate over low heat, stirring constantly to prevent burning. This should take about 3-4 minutes until smooth and shiny. Add 2 tablespoons (30g) of unsalted butter, and stir until fully melted and integrated. Smell the rich cocoa and buttery aroma.
Once melted, remove the pan from heat. Quickly stir in 3 cups (90g) of rice cereal, folding gently until evenly coated. Be careful not to crush the cereal—aim for a uniform, sticky mixture that looks glossy and inviting.
Transfer the mixture into the prepared pan. Use a spatula or your fingers to press it down evenly, creating a compact layer. Press firmly but gently, aiming for a smooth, level surface. If the mixture is too sticky, dampen your fingers slightly to help press.
Let the bars set at room temperature for about 30 minutes, or refrigerate for 15-20 minutes for quicker setting. The chocolate should firm up, and the bars should hold their shape when you gently press the surface. Avoid moving them too early to prevent smudges.
Optional: Before the chocolate fully hardens, sprinkle a pinch of sea salt or chopped nuts on top for added flavor. Press lightly so they adhere as the chocolate cools.
Once firm, lift the bars out of the pan using the parchment paper. Slice into squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Plate the bars on a pretty dish or store in an airtight container. Keep at room temperature for up to 3 days or in the fridge for up to a week. For best texture, serve slightly chilled but not cold—cocoa aroma will be richer, and the crunch just right.

Allow the bars to set at room temperature or chill in the fridge. Once firm, cut into squares, plate, and serve. Keep leftovers in an airtight container at room temp or fridge.

How to Know It’s Done

Chocolate is glossy and fully melted, with no lumps.
Rice cereal is evenly coated and sticks together when pressed.
Bars hold shape when pressed and have a firm, shiny surface.