Yield: 16 bars
Equipment: 8-inch square pan, parchment, heatproof bowl, saucepan
Time and setting: 15 minutes plus 2 hours chilling
Language Resources
Ingredients
- 10 ounces semisweet chocolate, chopped
- 1/3 cup smooth peanut butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 2 1/2 cups crisp rice cereal
Method
- Line pan with parchment. Place chocolate, peanut butter, and oil in heatproof bowl.
- Set over barely simmering water and stir until smooth; remove and add vanilla and salt.
- Fold in cereal gently until coated. Press evenly into pan without crushing cereal.
- Chill 2 hours until firm. Lift out and cut 16 bars with a warm dry knife.
Preparation notes
Read the method, prepare equipment, and arrange ingredients in order. Divide evenly and preserve all rest or chilling time.
Chocolate
Substitutions
Sunflower butter may replace peanut butter. Dark or milk chocolate may replace semisweet but changes sweetness.
Storage and safety
Refrigerate airtight up to 2 weeks. Freeze up to 2 months. Keep cool; bars soften in heat.
Melting chocolate without seizing
Use a completely dry bowl and spatula because even a small splash of water can make chocolate grainy and stiff. Keep the bowl above, not touching, barely simmering water. Stir slowly until only a few small pieces remain, then remove the bowl and let residual heat finish melting them. If the mixture becomes thick from overheating, do not add water; allow it to cool slightly before folding in cereal.
Cooking & Recipes
Folding and pressing
Add cereal in two batches and lift from the bottom so the pieces stay crisp. Every piece should receive a thin chocolate coating without being crushed. Transfer immediately because the mixture firms as it cools. Press with parchment and light, even pressure; compacting aggressively produces hard bars rather than an airy crunch.
Cutting and texture
Two hours of refrigeration should make the slab firm but not icy. Let it stand five minutes, then use a knife warmed in hot water and dried. Score four rows in each direction before cutting 16 bars. Crumbling indicates the slab is too cold; wait several minutes. Soft bars are too warm and should return to the refrigerator. Store with parchment between layers and keep away from heat, which softens chocolate and stale cereal.
Fruits & Vegetables
Service notes
Choose crisp rice cereal that is fresh and dry; stale cereal cannot be restored by chocolate. Work quickly after folding because a thickening mixture becomes difficult to level. If the slab fractures while cutting, let it warm another three minutes. If fingerprints appear, chill it again. Serve bars directly from a cool container rather than displaying them in sunlight.
