First in an occasional series featuring sweet things I’ve made (or, in an emergency, eaten!).
Chocolate Snap Bars
(adapted from a Kellogg’s Rice Kripsies recipe to make FODMAP-friendly)
- 100g butter
- 40g agave syrup, honey, golden syrup or maple syrup (latter 2 are FODMAP-friendly)
- 1 tbsp sugar (unbleached caster)
- 150 g puffed rice cereal
- 200 g chocolate (I used Green & Blacks dark 75% cooking chocolate)
- An 8″ square tin, lined with waxed paper and/or greased
- A saucepan large enough to comfortably hold 150g of puffed rice (tip: weigh the rice into the pan to make sure it fits) OR a large mixing bowl into which you can pour the caramel over the cereal
- Glass bowl for melting chocolate (either in the microwave or over a bain marie)
- Wooden spatula or spoon
- Sharp serrated knife
- Put sugar, syrup and butter into a large saucepan and cook over a low to medium heat. Stir frequently with spatula. Once the sugar has melted, raise the temperate and boil the mixture for 5 minutes, stirring constantly. The butter/sugar mix will change colour to a soft orange/light brown.
- Immediately take off the heat and gently stir in the puffed rice. Poor/scoop mix into prepared tin. Tamp down as much as possible without crushing the cereal.
- Melt chocolate using preferred method and pour over rice.
- Allow to cool and cut into squares (once the chocolate is partly set, you can score it with a knife as a guide for later).
Notes: When I came to cut this I used a bread knife. This made the rice mix crumble and not all of the bars survived in tact! I switched to a very thin, very sharp serrated knife and this worked better.