Chocolate Rice Bubble Bars
Indulge your sweet tooth with these irresistibly crunchy Chocolate Rice Bubble Bars, a no-bake treat that's perfect for any occasion. Combining the light, airy texture of puffed rice cereal with a luscious blend of milk and dark chocolate, these bars are further enriched by the golden syrup and vanilla extract for a hint of caramelized sweetness. Quick and easy to make, they come together in just 20 minutes of prep and cook time before setting in the fridge. A sprinkle of colorful sprinkles on top adds a playful touch, making them ideal for parties, lunchbox surprises, or satisfying dessert cravings. With only six main ingredients and a no-fuss preparation, these decadent chocolate bars are sure to delight both kids and adults alike.
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Recipe Information
Ingredients
- 4 cups Rice bubbles (puffed rice cereal)
- 200 grams Milk chocolate
- 100 grams Dark chocolate
- 75 grams Unsalted butter
- 3 tablespoons Golden syrup (or light corn syrup)
- 1 teaspoon Vanilla extract
- 2 tablespoons Sprinkles (optional)
Instructions
Line a 9x9-inch (23x23 cm) square baking dish with parchment paper, leaving an overhang for easy removal.
In a heatproof bowl, combine the milk chocolate, dark chocolate, butter, and golden syrup.
Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir continuously until the mixture is smooth and fully melted.
Remove the bowl from the heat and stir in the vanilla extract.
In a large mixing bowl, add the rice bubbles. Pour the melted chocolate mixture over the rice bubbles.
Using a spatula, gently fold the rice bubbles into the chocolate mixture until every piece is well coated.
Transfer the mixture to the prepared baking dish and press it down firmly with the spatula (or your hands, lightly greased) to create an even layer.
Optionally, sprinkle the top with your choice of sprinkles for added decoration and texture.
Refrigerate the dish for at least 2 hours, or until the bars are fully set.
Once set, remove the slab from the dish using the parchment overhang and cut into 12 equal-sized bars.
Store the bars in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 17.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
