• Charlotte Emily

No-Bake Crunch Bars

Updated: Aug 23

No-Bake Crunch Bars

Is there something you make that takes you back to your childhood? For me, it has to be a puffed rice cake!

I can remember making puffed rice cakes with my mum as a treat… in fact it’s probably the first thing I remember making.

So when I came across some puffed rice in the supermarket the other day, I had to make them again – only I added peanut butter (of course) and made them into bars rather than ‘cakes’. These are easy, quick and definitely chocolatey… what’s better than that?


Preparation : 20 minutes

Setting Time : 1 hour

Makes : 24 bars (depending on preferred size!)


Ingredients

– For the Bars –

• 140g Puffed Rice

• 280g Diary-Free Chocolate

• 200g Peanut Butter

• 100g Syrup (I used maple syrup)

• 80g Dairy-Free Butter

– For the Chocolate Top –

• 125g Dairy-Free Chocolate

• 40g Butter


Method

– For the Bars –

  1. Line the bottom of your 24 x 24 cm tin with greaseproof paper and put to one side.

  2. Place a bowl over a pan of boiling water on a low heat and melt the chocolate, peanut butter, syrup and butter. Leave it untouched for around 5 minutes, then test if the chocolate has softened enough (it may still have a rough chocolate piece shape, but if you press a spoon into it, it should melt and lose its shape). If it isn’t ready, leave it on the heat for another few minutes.

  3. Once the chocolate and butter has melted, carefully take the bowl off the saucepan (use oven gloves or a towel) and turn off the heat. 

  4. Stir in the puffed rice and mix until the chocolate mixture is completely coating the puffed rice. 

  5. Transfer the mixture into your tin and spread it around, then press to compact it together. Run a spoon over the top to get the surface as smooth and even as possible.

– For the Chocolate Top –

  1. Again, in a bowl over a pan with boiling water, on a low heat, melt the chocolate and butter. 

  2. Once melted, pour over the surface of the bars and spread it around as evenly as possible to coat the top of the bars.

  3. Place in the fridge to set for at least 1 hour. 

  4. Once set, remove from the tin and cut into bars. I also sprinkled some more chocolate on the top to decorate! 

  5. Once cut, the bars can be stored in an airtight container for up to a week… enjoy!


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• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes

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