Chocolate Crispy Bars Food

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

CHOCOLATE PEANUT BUTTER CRISPY BARS

Steps:

• Line an 8-inch square baking dish with a strip of parchment paper, cut to fit neatly across the base and up opposite sides. In a large mixing bowl, combine the brown rice crisps and 1 cup of the chopped pecans (reserve the rest for sprinkling on top). Set both aside.
• In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, until it's steaming or you catch a bubble or two forming on the bottom, about 5 minutes. (We don't want this mixture to come to a boil or the peanut butter could scorch.)
• Pour the warm mixture into the bowl of rice crisps. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly, then switch to a large, sturdy glass with a flat bottom (maybe a working jar or mason jar or what-have-you) and press down firmly all over, including the corners. You really want to pack it down (it's ok if you hear some crunching noises). Lastly, use your hands to ensure that it's evenly compacted.
• Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring after each one. Don't overdo it. The chocolate is done when it's about 90% melted-keep stirring off the heat and the pieces should completely dissolve. (Alternately, you can use melt it in a heat-proof bowl set over a saucepan of gently simmering water.)
• Pour the melted chocolate over the peanut butter-crispy mixture. Use a clean spatula to spread it evenly all over. Make some pretty chocolate swooshes if you'd like. Sprinkle the remaining pecans on top, followed by the salt.
• Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day. To slice, carefully grab both sides of the parchment paper and lift it out of the baking dish. Use a sharp chef's knife to make 4 even columns and 4 even rows-to minimize the risk of cracking the chocolate, carefully apply even pressure from above the knife to press straight down, rather than sawing from one edge across.
• These bars will keep well at room temperature for up to 1 week, or for several months in the freezer. Store in an air-tight container either way.

RICE KRISPIE CAKES

Steps:

• Grease a 20cm/8in square, deep-sided tin with butter.
• Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
• Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.
• Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
• Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.
• Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.
• Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.

CHOCOLATE FROSTED PEANUT BUTTER CRISPY RICE CEREAL BARS

Steps:

• Pour the rice cereal and chopped peanuts (if using) in a large bowl; set aside.
• In a heavy-bottomed saucepan combine the light corn syrup and white sugar; bring to a boil; continue to boil for 1 minute.
• Reduce heat to low and stir in butter or margarine, peanut butter and vanilla until melted and smooth.
• Add in mini marshmallows and stir until blended.
• Pour the marshmallow mixture into the rice cereal and stir with a wooden spoon until well combined.
• Press the mixture into an greased 11 x 7-inch baking pan, flatten with the back of a buttered spoon.
• In a microwave-safe bowl microwave the chocolate chips with shortening on HIGH until melted, removing once to stir.
• Immediately spread the hot chocolate mixture evenly over the bars; chill to harden the chocolate.
• Cut into desired size bars.

RICE KRISPIES CHOCOLATE DREAM BARS

Steps:

• BOTTOM LAYER.
• In mixing bowl cream butter or margarine with sugar until light and fluffy.
• Add vanilla and eggs one at a time beating well after each addition.
• Mix together flour, cocoa, baking powder, salt and chopped nuts.
• Stir into egg mixture until well combined.
• Spread mixture in bottom of greased 13 x 9 pan.
• Bake at 350°F for 15-20 minutes.
• MIDDLE LAYER.
• Sprinkle marshmallows evenly over bottom layer.
• Bake an additional 3 minutes.
• Let cool.
• TOP LAYER.
• In small saucepan combine chocolate chips and peanut butter.
• Cook over low heat stirring constantly until melted.
• Stir in cereal and spread evenly on top of COOLED marshmallow layer.
• Refrigerate 2 hours or until firm. Cut into bars.

CRISPY CHOCOLATE BARS

Steps:

• Combine chips and peanut butter in large saucepan,stir over low heat until smooth and melted.
• Add corn flakes and mix until well coated.
• Spread mixture into a 9x13-inch pan.
• Chill until firm and then let stand at room temp (about 10 minutes) so bars are easily cut and easily removed from pan.

CHOCOLATY S'MORES BARS

Steps:

• In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated., Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container.