Simple No-Bake Chocolate Puffed Rice Bark
Ingredients
Base:
- 75g (3 cups) puffed rice (see note 1)
- 200g (7 oz) milk chocolate (see note 2)
- 100g (3½ oz) dark chocolate
Topping:
- 200g (7 oz) milk chocolate
- toppings of your choice (see note 3)
Instructions
- Add the puffed rice into a large bowl.
- Using a Bain marie (double-boiler), or carefully in the microwave, melt the chocolate for the base.
- When melted, pour into the puffed rice, and stir carefully until everything is well-mixed (it might take a little while to get everything well incorporated).
- Line a fairly large pan with foil or baking paper - mine is 37cm x 27cm (14½" x 10½").
- Pour the rice and chocolate mixture into the pan and smooth over until even.
- Melt the topping chocolate and then spread evenly over the rice mixture.
- While the chocolate is still melted, add the toppings you want, and press down gently so that they stick to the chocolate.
- Refrigerate until everything has hardened (about 30 minutes).
- Break into thick shards, or cut into slices. The bark will last for up to a week in the fridge (if kept in an air-tight container). Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- I used natural puffed rice, but you could use Rice Krispies (or similar).
- 300g of chocolate was enough to give a thin coverage. Use more chocolate if you would like a more deeper coverage.
- As this was an Easter treat, I used jelly beams, small chocolate eggs and Easter-themed sprinkles. Use anything you like.
