Chocolate Rice Crispy Bars


(Updated 10/25/21)

A recipe for a delicious chocolate rice crispy bar with the most incredible texture! Each chocolatey mouthful bursts with juicy dried fruit, crunchy seeds and nuts, and crisp rice cereal.

Slabs of chocolate rice crispy bars.

When I was younger, playing miniature sous chef to mum in the kitchen had its perks. The promise of the leftover batter at the end of a baking session was enough reason to don an apron, and the classic rice crispy recipe and its gooey marshmallow, toffee, butter and rice bubble concoction, had to be the quintessential kid-friendly recipe.

I set myself a mission to create a healthier option that tasted just as good – so here’s my take on it, and better yet it’s chocolate flavoured!

Chocolate rice crispy bars cut into slabs.

Wherever possible, I’ve switched up the ingredients in the original recipe for alternatives that offer added nutrition. Instead of a base of pure rice crisp cereal, I’ve also introduced nuts, seeds, coconut and other goodies…these add an incredible texture, and while you still get all of the flavour the bars become much more satisfying and nutrient-dense.

To bind the slice I’ve used honey as it’s a sticky sweetener (for a vegan option use rice malt syrup), as well as cocoa butter – when mixed with cacao powder, this is not too far removed from being chocolate, hence they taste amazing!

Bite-sized chocolate and raisin rice crispy bars.

I get a lot of questions from clients as to whether ‘natural’ sweeteners like honey are healthier for you than regular white sugar – in short, sugar is still sugar no matter the source, and although some sweeteners (like honey) may offer a little more nutrition, we still need to be mindful of minimising our intake – so still treat this slice like the yummy treat it is 🙂

Chocolate Rice Crispy Bars



Dry mix

  • 2 cups rice crisp cereal
  • ½ cup silvered almonds
  • ½ cup sunflower seeds
  • ½ cup shredded coconut
  • ½ cup raisins
  • ¼ cup chia seeds
  • ¼ cup pumpkin seeds
  • Toppings (optional): ½ cup mix of nuts, seeds or dried fruit

Wet mix

  • ½ cup cocoa or cacao powder
  • ½ cup melted cocoa butter
  • ½ cup runny honey or rice malt syrup (use rice malt if vegan)
  • 1 tsp cinnamon


  • Line a 20.5cm x 20.5cm square cake tin with baking paper.
  • Add to a large bowl the rice crisp cereal, slivered almonds, sunflower seeds, shredded coconut, raisins, chia seeds and pumpkin seeds. Mix together with a spoon until evenly distributed.
  • Add to a saucepan the melted cocoa butter and honey. Stir over a low heat until combined. Add cocoa powder, salt and cinnamon, and mix well.
  • Pour melted cocoa mixture over the dry mixture. Using a spatula gently toss until the dry mix is coated evenly.
  • Add mix into the lined square cake tin, and using the spatula gently press mixture into the tin until compacted tightly.
  • Wash and dry spatula. Sprinkle over top the optional toppings if using, and using the spatula press down the toppings.
  • Place in the fridge for an hour to harden. Remove and cut into bars or 8 bars or 16 squares. 


NOTE These will soften at room temperature if left out for long. Store in fridge or freezer.
5 from 1 vote (1 rating without comment)


  1. Hi there,
    Where do I find cocoa butter?
    I haven’t heard of this before.

    • Hi Nicky. Cocoa butter is what’s used in chocolate – it’s the main fat component of cocoa beans. It melts well, and hardens back together again – making it great for these bars. In NZ, some supermarkets will stock it in the baking section, as it’s typically used in baking or chocolate making (sometimes skin care too). I’ve look online for some brands who stock it – in NZ Ceres Organics and Little Bird Organics do at the moment, but there will be more. I hope that helps 🙂 x