One of the things I miss the most from my pre-food-allergy days is store-bought candy bars. The convenience, the comfort, the taste.
I wanted (needed) to recreate that comfort and joy that Crunch Bar brought me- and trust me, it isn’t as difficult as you might think it is.
Note: although allergy brands like EnjoyLife make their own Crisped-Rice bars, my local grocery store doesn’t carry them and I am a very lazy online-orderer. The EnjoyLife chocolate chips are, however, sold at my local Publix
This recipe is a great and easy way to use up some leftover rice- and if you already have leftover rice (or puffed rice that is safe for you), then this recipe will go a lot faster. If you’re making your own puffed rice, it is best if you cook your rice the night (or two nights) before you plan on making the chocolate bars, and cooling it in the fridge for at least 12 hours.
I learned how to home-make puffed rice from a cluster of different websites/recipes, with the most prominent being this wikihow article: https://www.wikihow.com/Make-Puffed-Rice
I also describe the process below in the recipe block, if you’d prefer to stay on this page.
To melt chocolate without a double boiler, I recommend using a glass bowl over a pot of water. Make sure your bowl sits on top of your pot, and that you have a mitt or a towel to hold the bowl while it is heated (it gets hot) .
Fill the pot with water, and put it on the stove on a burner set to high to boil the water. Place your glass bowl on top with your chocolate chips in it that you intend to melt. Make sure to save a few chocolate chips on the side for later.
Move the chocolate around with a rubber spatula. When it starts to melt, continue to mix and start to fold the chocolate over itself. Once it is all melted, remove from the heat source (be careful of the steam from the hot water below) and stir in the non-melted chocolate chips to temper the chocolate. Remember, the glass bowl will be hot, so set it on a trivet or the stovetop.
Pick a mold that is in the shape of candy you want to eat! Craft stores often have fun and traditional-shaped silicone chocolate molds. I was able to find a “water-bottle-ice-cubes” mold at the grocery store that was what I wanted! Use whatever your heart desires- but I do recommend that it have a way to pop out the candies (so look for something flexible- the classic entirely rigid ice cube mold won’t be helpful here).
Crisped Rice Bars
- Ice Cube Tray or Chocolate Mold
- Frying Pan
- Double boiler OR Glass Bowl that fits over a Pot
- 1/2 cup cooked white rice modify based on your personal desire
- 1 bag chocolate chips I prefer the EnjoyLife mini chips
- 1 tsp Sea Salt modify based on your personal desire
- 1 tbsp Canola Oil or preferred oil for frying
- Any other toppings or fillings
- Cook white rice per package instructions
- Refrigerate white rice overnight, or for a minimum of 12 hours
- Pre-Heat oven to 200℉
- Spread rice on baking sheet covered in tin foil
- Bake for 2 hours
- Heat oil in frying pan
- Fry dried rice in pan, removing when rice puffs and/or turns golden brown
- Sprinkle with salt
- Melt down chocolate chips using a double-boiler, or a glass bowl on top of a pot of water (if using glass bowl, make sure to have a mitt or a towel to keep from touching it, as the glass will get hot). See above for instructions melting chocolate in a glass bowl.
- Quickly pour a thin layer of chocolate into the molds
- Add a layer of puffed rice
- Cover with remaining chocolate
- Top each bar with additional puffed rice, salt, or other toppings of choice.
- Let mold set in the fridge until hard. (**Do not freeze)