Puffed rice cereal bar with peanut butter

Ingredients

• 150 g puffed rice (or long-grain rice if you want to make it at home)
• 80 g peanut butter
• 100 g honey
• 1 tsp vanilla
• salt
• 100 g chocolate

Materials

• Individual bar-shaped molds or a small rectangular mold.

Preparation

• 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 sound like popcorn, but without popping. When the grains have puffed up and are slightly toasted, quickly pour them into a bowl before they burn.
  Continue with the rest of the rice in the same way.
  
• 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.
  
• Add the mixture to the puffed rice and salt. Mix well.
• Remove the molds containing 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 the bars in the refrigerator, as the chocolate may melt at room temperature and the bars may lose their firmness.

* If you don't have mini molds, you can use a rectangular mold, spread a layer of chocolate on the bottom, and then add a layer of cereal. Once set, cut it into bars as wide as you like.

Questions

Photos of members who cooked this recipe