No‑Bake Chocolate Puffed Rice Bars

Deliciously crunchy and chocolatey bars made with puffed rice and a silky chocolate-honey binding—no baking required and ready in minutes.

Why You’ll Love This Recipe

• Effortless treat: No baking, just simple stirring and chilling.
• Versatile snack: Great for lunchboxes, after-school, or dessert.
• Customizable: Easily add nuts, seeds, or dried fruit to suit your taste.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Puffed rice cereal
• Semi-sweet or dark chocolate chips
• Honey or maple syrup
• Natural nut butter (e.g., peanut, almond)
• Coconut oil (optional, for extra binding)
• Optional mix-ins: chopped nuts, seeds, dried fruit, sea salt

directions

1. Prepare pan: Line an 8×8-inch pan with parchment or lightly grease it.
2. Melt binding mixture: In a saucepan over low heat, combine chocolate chips, nut butter, honey (or syrup), and coconut oil. Stir until smooth and fully melted.
3. Add puffed rice: Remove from heat, then gently fold in puffed rice until evenly coated.
4. Incorporate mix-ins: If using, stir in nuts, seeds, or dried fruit.
5. Press mixture: Transfer mixture to the prepared pan, pressing firmly into an even layer with a spatula or clean hands.
6. Chill: Refrigerate for at least 1 hour (or freeze for 20 minutes) until firm.
7. Slice and serve: Lift bar slab from pan, cut into squares or rectangles, and enjoy!

Servings and timing

Makes 12–16 bars (depending on desired size).
Prep time: 10 minutes
Chill time: 1–2 hours (or 20 minutes in freezer)
Cook time: 0 minutes

Variations

• Nut variety: Add chopped almonds, walnuts, pecans, or pumpkin seeds.
• Fruit twist: Mix in raisins, dried cranberries, or chopped apricots.
• Spiced flavor: Stir in a pinch of cinnamon, nutmeg, or a drop of vanilla extract.
• Peanut butter version: Use creamy peanut butter for a classic pairing.
• Oat inclusion: Substitute part of the puffed rice with rolled oats for extra chewiness.

storage/reheating

• Room temperature: Store in an airtight container at cool room temperature for up to 3 days.
• Refrigerator: Keep in fridge for up to 1 week. Let sit at room temperature for 10 minutes before serving for softer texture.
• Freezer: Freeze bars in a sealed bag or container for up to 3 months. Thaw overnight in the fridge or for 30 minutes at room temperature.

FAQs

Are these vegan?

They can be—use dairy-free chocolate chips and maple syrup instead of honey.

Can I use crispy cereal instead of puffed rice?

Yes, but the bars will be denser and sweeter—adjust binding ingredients to maintain structure.

How do I prevent bars from sticking?

Press mixture firmly into the pan and chill thoroughly. Use parchment paper for easy removal.

Can I reduce sugar content?

Use dark chocolate with 70% cocoa and natural sweeteners like date syrup or brown rice syrup.

What nut butter works best?

Creamy versions like peanut or almond butter coat the rice well; more natural butters may need extra stirring.

Do I need coconut oil?

No, but it helps create firmer bars that don’t melt easily—especially useful in warm climates.

Can I use white chocolate?

Yes—use white chocolate chips as a coating option, though color and sweetness will vary.

How thick should the layer be?

About 1 inch thick; thicker layers may need longer to firm up and are prone to crumbling.

Can I double the recipe?

Yes—double ingredients and use a larger pan (e.g., 9×13 inches), adjusting chill time as needed.

Are they kid-friendly?

Absolutely—these chewy chocolate bars are perfect for children’s snacks or lunchboxes.

Conclusion

These No‑Bake Chocolate Puffed Rice Bars offer a quick, satisfying, and customizable treat that requires minimal effort and no oven time. Ideal for busy days, snack cravings, or homemade gifting. Let me know when you’d like the next article!

No‑Bake Chocolate Puffed Rice Bars

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These No‑Bake Chocolate Puffed Rice Bars are a crunchy and satisfying treat made with wholesome ingredients like nut butter, cocoa, and puffed rice. They’re quick to prepare, kid-friendly, and perfect for snacking or dessert without turning on the oven.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 15 minutes (including chill time)
• Yield: 12 bars 1x
• Category: Snack
• Method: No-Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 3 cups puffed rice cereal
• 1/2 cup peanut butter (or almond/sunflower seed butter)
• 1/2 cup honey or maple syrup
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup mini chocolate chips (optional)

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Instructions

1. In a saucepan over low heat, stir together peanut butter and honey/maple syrup until melted and smooth.
2. Remove from heat and mix in cocoa powder, vanilla extract, and a pinch of salt.
3. In a large bowl, combine the cocoa mixture with the puffed rice cereal. Stir until fully coated.
4. Press the mixture firmly into a parchment-lined 8×8-inch baking dish.
5. Sprinkle mini chocolate chips over the top if using, and press lightly to set.
6. Chill in the refrigerator for 1 hour until firm. Cut into bars and serve.

Notes

• For nut-free bars, use sunflower seed butter.
• Store in the fridge for up to 1 week or freeze for up to 2 months.
• Add-ins like shredded coconut, flaxseed, or chopped nuts can enhance texture and nutrition.
• Use a silicone spatula or damp hands to press mixture evenly into pan.

Nutrition

• Serving Size: 1 bar
• Calories: 155
• Sugar: 10g
• Sodium: 70mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg