Ingredients
Equipment
Method
- Place the chocolate pieces into a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until the chocolate is smooth and glossy, about 1-2 minutes total. The aroma should be rich and inviting.
- Add the butter or coconut oil to the melted chocolate. Stir until fully incorporated and the mixture is shiny. This creates a silky, smooth coating for the cereal.
- Pour the crispy rice cereal into a large mixing bowl. Gently fold the melted chocolate mixture into the cereal using a silicone spatula, taking care not to crush the cereal too much. The mixture should look evenly coated and sticky.
- Transfer the mixture into your prepared pan. Use the back of the spatula or a piece of parchment paper to press it down firmly, creating an even layer about 1.5 inches thick. This helps the bars hold together nicely.
- Place the pan in the refrigerator and chill for at least 2 hours, or until the mixture is fully set and firm. The chocolate should be glossy and hold its shape when pressed.
- Once chilled, remove the pan from the fridge. Use a sharp knife dipped in hot water to cut into 12-16 bars, depending on your preferred size. The edges should be clean and the bars crisp.
- Optionally, melt a few extra squares of chocolate and drizzle over the bars for a glossy, decorative finish. Let the drizzle set for about 10 minutes at room temperature.
- Enjoy these bars immediately or store them in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. They’re best served slightly soft or at room temperature for maximum crunch and flavor.
Notes
Use high-quality chocolate for the best shine and flavor. Press the mixture firmly into the pan for clean cuts. Chill thoroughly to ensure the bars set properly.