Chocolate rice cakes made out of a creamy fudge mixed with crunchy puffed rice makes a delicious energizing snack. A healthy variation on the Nestle crunch bar or a Rice Krispie treat. Easy to make with 4 ingredients in under 30 minutes.
Prepare your container. Take out a silicon mold, or line a loaf pan with parchment paper, or add paper liners to a cupcake pan.
Prepare the rice cakes. Crumble the rice cakes with your hands.
Microwave the chopped chocolate and peanut butter in a microwave safe container for 1 minute, stir until smooth.
1 cup chopped chocolate bar, ⅓ cup peanut butter
Make the bars
Add to the melted chocolate mixture, all the remaining ingredients.
2 tablespoon almond flour, 6 rice cakes
Stir until all combined.
Spoon mixture into a silicon bar mold or paper-liners of a cupcake pan.
Allow to harden in refrigerator for 25 minutes or more.
Storage
Store these bars sliced and refrigerated for up to a month or frozen for three months. They stay solid at room temperature and thus are ideal for travel. Just be sure to wrap them or keep them in a sealed container, and they may melt a bit as any candy bar would in warm temperatures.
Video
Notes
Choose a Container:1.Bar mold. With my candy bar mold, the recipe made 8 bars. 2.Loaf pan. Line with a sheet of parchment paper, spoon in the mixture, chill and slice into 6-8 rods.3.Cupcake pan. Depending on how high you fill your cups, you can get up to a dozen.