Puffed rice bars with peanut butter

Name: Puffed rice bars with peanut butter
Prep time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: En
Ingredients: 150 g puffed rice (or long rice if you want to make it homemade); 80 g peanut butter; 100 g honey; 1 tsp vanilla extract; salt; 100 g chocolate

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Puffed rice bars with peanut butter - photo 2

Puffed rice bars with peanut butter - photo 3

Puffed rice bars with peanut butter - photo 4

Puffed rice bars with peanut butter - photo 5

Puffed rice bars with peanut butter - photo 6

Snacks

6 servings

Very Easy

1 h 30 m

269 Kcal

Chocolate + peanut butter + puffed rice. The perfect mix! Impress your friends and family by making these homemade bars because making puffed rice is actually so simple that everyone can do it!

Ingredients

150 g puffed rice (or long rice if you want to make it homemade)
80 g peanut butter
100 g honey
1 tsp vanilla extract
salt
100 g chocolate

Estimated cost: 2.01€ (0.33€/serving)

Materials

individual bar molds or a small rectangular mold.

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Preparation

Preparation30 min

Waiting time1 hour

First, let's prepare the puffed rice (if you have store-bought puffed rice, go directly to step 3).

We only need 1 non-stick pan. Put it on high heat, and once the pan is completely hot, add a handful of rice (enough to cover the surface of the pan).

There's a trick to make the rice puff and not burn: keep moving the pan over the heat without lifting it to maintain the temperature. (Leave it still for 2 seconds, move it, leave it still again, and shake).
The rice will puff up in a few seconds and will sound like popcorn but without jumping. When it's puffed and slightly toasted, quickly pour it into a bowl before it burns.
Continue doing the same with the rest of the rice.
Melt the chocolate and cover the bottom of the molds (if you don't have mini molds, you can use a rectangular mold and cut portions later, you'll have bars of the width you want).
Refrigerate for 5 minutes to let the chocolate harden.
Meanwhile, in a bowl, combine the peanut butter, honey, and vanilla extract, and heat in the microwave for 40 seconds.
Pour this mixture over the puffed rice and salt. Mix well.
Remove the molds with the hardened chocolate, and pour the rice mixture into each cavity. Press down with a spoon to smooth the surface.
Refrigerate for 1 hour. Unmold and enjoy!

Observations

* We recommend storing it in the refrigerator, as the chocolate can melt at room temperature and the bar will lose firmness.

* If you don't have mini molds, you can use a rectangular mold, put a layer of chocolate at the bottom, and then a layer of cereal. Finally, cut into bars and you can choose the width you want.