Ingredients
To about 24–30 smaller pieces:
- 150 g puffed rice or crispy rice flakes
- 250 g dark or light chocolate
- 150 g peanut butter
- 80 ml maple syrup
- 40 g coconut oil or butter
- 1 teaspoon vanilla sugar, optional
- 1 small pinch of salt
Optional topping
- 50–75 g melted chocolate
- chopped peanuts
- coconut flakes
- lite flingsalt
Prepare the mold
Dress a square shape of about 20 × 20 cm with baking paper.
Let the paper stick up a little over the edges so that the entire cake can be easily lifted out when it has set.
Pour the puffed rice into a large bowl and set aside.
Melt the chocolate mixture
Break the chocolate into smaller pieces.
Place chocolate, peanut butter, maple syrup and coconut oil or butter in a heat-resistant bowl.
Melt gently over a water bath or in a microwave.
If using a microwave, heat at short intervals of 20–30 seconds and stir between each round.
Continue until the mixture is completely smooth.
Stir in vanilla sugar and a small pinch of salt.
Mix with the puffed rice
Pour the hot chocolate mixture over the puffed rice.
Carefully turn around with a lollipop until all the rice is covered.
Work quite quickly as the chocolate starts to thicken as it cools.
The mixture should be evenly chocolatey but still retain the crispy texture of the rice.
Press out into the mold
Pour the mixture into the prepared mold.
Spread it evenly with a lollipop.
Gently press down on the surface so that the pieces later stick together, but do not pack so hard that all the puffed rice is crushed.
If you want extra chocolate on top, you can drizzle or spread over melted chocolate now.
If necessary, sprinkle with chopped nuts, coconut or a small amount of flake salt.
Let set
Place the mold in the refrigerator for at least 1–2 hours.
When the mass feels completely firm, lift it out using the baking paper.
Leave at room temperature for about 5 minutes before cutting, especially if the chocolate is very hard.
Cut into small squares or oblong pieces with a sharp knife.
For really nice cuts, the knife can be heated under warm water and then dried completely dry.
That way you get the right consistency
Do not use too much puffed rice
If the amount of rice becomes too large relative to the chocolate mixture, the pieces may fall apart.
The mass should be crispy but still sticky enough to hold together.
Melt the chocolate gently
Too high a heat can cause the chocolate to become gritty or burnt.
Low heat and regular stirring give the best results.
Press hard enough
If the mixture is not pressed at all, the squares may crumble.
If pressed too hard, however, the rice can lose its airy crispness.
Allow it to solidify completely
Premature cutting often produces uneven and soft pieces.
Which chocolate fits best?
You can choose chocolate according to how cute you want the squares to be.
Dark Chocolate
Provides a clear chocolate taste and less sweetness.
Milk chocolate
Gives a milder and sweeter result.
Mixed chocolate
A mixture of dark and light chocolate often provides a good balance.
White chocolate also works, but then the pieces become significantly sweeter.
Can the peanut butter be replaced?
And.
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