Description
Source: Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap originally from The Bojon Gourmet, who makes hundreds of them every summer to feed her fellow hippies at a music camp in Northern California. I want to go to band camp.
Ingredients
for the bars:
- ½ cup (120 ml) maple syrup
- ½ cup (120 ml) brown rice syrup
- ½ cup (130 g) almond butter
- ½ cup (3⅓ oz | 95 g) chopped bittersweet (70%) chocolate
- 2 tablespoons coconut oil
- ¼ teaspoon fine sea salt
- 4 cups (110 g) crisp rice cereal
for the topping:
- ½ cup (3⅓ oz | 95 g) chopped bittersweet (70%) chocolate
- 2 tablespoons coconut oil
- ¼ cup (25 g) toasted sliced almonds
- ¼ teaspoon fine sea salt
Instructions
- Line an 8-inch square pan with parchment paper, allowing it to drape over the edges.
- In a small saucepan, bring the maple and rice syrups to a rolling boil for 1 minute, stirring frequently with a heatproof spatula or wooden spoon (be careful not to let it boil over). Remove from the heat and stir in the nut butter, ½ cup chocolate, 2 tablespoons coconut oil, and ¼ teaspoon fine salt until everything is smooth and the chocolate is melted. Place the rice cereal in a large bowl and pour the syrup mixture over top. Stir to combine, then pack the mixture firmly and evenly into the lined pan (you may want to dampen your fingers to prevent sticking).
- To make the topping, in a small saucepan melt the remaining ½ cup chocolate and 2 tablespoons coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour the chocolate mixture over the rice mixture, spreading it smooth. Sprinkle the nuts (if using) and flaky salt over the top. Let the bars set at room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm.
- Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares. These treats are best the day they are made. They will keep at room temperature for several days, though the cereal will soften slightly. (I’ve been storing mine in the fridge.)
- Prep Time: 15 minutes
- Cook Time: 10 minutes