Ingredients with Measurements:
- 3 cups puffed rice cereal
- 1 cup semi-sweet chocolate chips
- 1/2 cup honey
- 1/4 cup creamy peanut butter
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp salt
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
- Mixing bowl
- Saucepan
- Wooden spoon
Step-by-step instructions:
a. Line the baking dish with parchment paper.
b. In a mixing bowl, combine the puffed rice cereal and chocolate chips.
c. In a saucepan, melt the honey, peanut butter, butter, vanilla extract, and salt over medium heat.
d. Pour the melted mixture over the puffed rice and chocolate chips, and stir until well combined.
e. Transfer the mixture into the lined baking dish, and press it down firmly with a wooden spoon.
f. Chill in the refrigerator for at least 1 hour, or until firm.
g. Once firm, remove from the baking dish and cut into squares or bars.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour and 15 minutes
5. Temperature:
No temperature needed.
Serving size:
Makes 12-16 servings.
Nutritional information:
Per serving (based on 12 servings):
- Calories: 250
- Fat: 14g
- Carbohydrates: 29g
- Protein: 4g
- Sugar: 22g
- Fiber: 2g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semi-sweet.
- You can use agave nectar or maple syrup instead of honey.
- You can use almond butter or sunflower seed butter instead of peanut butter.
- You can use coconut oil instead of butter.
Variations:
- Add chopped nuts or dried fruit to the mixture before chilling.
- Use white chocolate chips instead of semi-sweet.
- Add a pinch of cinnamon or nutmeg to the melted mixture for extra flavor.
Tips and tricks:
- Use a spatula to press the mixture down firmly into the baking dish.
- If the mixture is too sticky, wet your hands with water before pressing it down.
- Store the puffed rice cakes in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the puffed rice cakes in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
No reheating needed.
Presentation ideas:
Serve the puffed rice cakes on a platter or in a basket lined with parchment paper.
Garnishes:
Sprinkle some sea salt or chopped nuts on top of the puffed rice cakes for added texture and flavor.
Pairings:
Serve the puffed rice cakes with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Serve the puffed rice cakes as a snack or dessert on their own.
Troubleshooting advice:
- If the mixture is too dry, add more honey or peanut butter.
- If the mixture is too wet, add more puffed rice cereal.
Food safety advice:
Make sure to use fresh ingredients and store the puffed rice cakes in the refrigerator to prevent spoilage.
Food history:
Puffed rice cereal was invented in the early 1900s by Alexander P. Anderson, and became popular as a breakfast cereal. Chocolate chip cookies were invented in the 1930s by Ruth Wakefield, who added chopped chocolate to her cookie dough.
Flavor profiles:
The puffed rice cakes are sweet and crunchy, with a rich chocolate flavor and a hint of peanut butter.
Serving suggestions:
Serve the puffed rice cakes as a snack or dessert at a party or gathering.
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Taste: Crispy, Sweet, Chocolatey, Nutty