Crispy rice and chocolate bars
Preparation15 minutes
Quantity16 bars
Refrigeration2 hours
Ingredients
- 250 g (about 1/2 lb) of Freddo milk chocolate chips
- 60 ml (1/4 cup) butter
- 250 ml (1 cup) soy butter
- 125 ml (1/2 cup) maple syrup
- 750 ml (3 cups) puffed rice cereal (Krispies type)
Preparation
- In a double boiler, melt the chocolate chips with butter and soy butter without stirring. Once the chocolate is melted, stir until a smooth preparation is obtained.
- Add maple syrup and stir.
- In a bowl, place the puffed rice cereals. Pour the chocolate mixture, then stir.
- Line an 8-inch (20 cm) square mold with parchment paper, pour in preparation. Level the surface. Refrigerate 2 to 3 hours.
- Unmold and cut into 16 bars.
- If desired, freeze.
Per serving
- 246 calories
- Protein 5 g
- Fat 15 g
- Carbohydrates 23 g
- Fibres 3 g
- Iron 1 mg
- Calcium 53 mg
- Sodium 83 mg
