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Chocolate Rice Crispy Bars

Rating:

Ingredients:  

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

Method:

  • 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. 

Notes:

NOTE These will soften at room temperature if left out for long. Store in fridge or freezer.