I made these one evening to use-up the chocolate bars I had stashed in the pantry. I did not have a recipe, so I just improvised based on an old recipe I had done using tahini. This one is straightforward, just chocolate bars+butter+vanilla+puffed rice.
Chocolate crispy barsJoumana Accad Mediterranean, Middle Eastern November 10, 2020 Candy, chocolate bars, candy bars, chocolate,
Prep Time: 15 minutes
Cook Time: 10 minutes
Passive Time: 1 hour
2 1/2 or 3 chocolate bars of your choice (I used a combo of Lindt milk chocolate and Lindt 70% bittersweet), for a total of 8 ounces
1/2 stick unsalted butter or 2 ounces
1 tsp vanilla extract (can substitute coffee or some other flavor)
pinch of chili powder (optional)
2 cups of puffed rice (more or less)
- Place the chocolate (cut-up) in a saucepan with the butter cut in small chunks, over low heat. Let the mixture melt slowly, adding the vanilla once it is melted and stirring it with a spoon.
- Add the puffed rice and stir to make sure all the rice is coated with the chocolate cream. Transfer to a large piece of parchment paper and spread it out as much as possible. I added more puffed rice at this stage but this is totally up to you. Cover with the parchment paper and set it on a baking sheet in the fridge for about 45 minutes or longer.
- Remove from the fridge, and cut into skinny bars with a long knife. Keep in the fridge in a plastic box to store for several days or weeks (if they last). Enjoy!
The puffed rice is sold in Asian markets especially those catering to Indian or Pakistani clientele. It can be substituted for rice crispy cereal of course, but the difference here is that puffed rice is plain rice, with no added sugar.
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