Equipment Needed
- 8×8 or 9×9 inch baking pan
- Parchment paper
- Medium-large saucepan
- Heatproof spatula
- Large mixing bowl
- Measuring cups
Step-by-Step Instructions
I always start by lining my baking pan with parchment paper, leaving an overhang on two sides. This creates a sling that lets me lift the whole block of crunch bars out easily for clean cutting. I measure out my three cups of crispy rice cereal into a large mixing bowl. It’s important to do this first because once the chocolate is melted, you need to work quickly. I also make sure my vanilla and salt are measured and ready to go. This “mise en place” prevents any frantic scrambling later.
Next, I combine the chocolate chips, maple syrup, and peanut butter (or coconut oil) in my medium saucepan. I place it over the lowest possible heat on my stove. The goal here is to melt everything gently and slowly. If the heat is too high, the chocolate can seize or burn. I stir almost constantly with my spatula as the chips begin to lose their shape. In just a few minutes, it transforms into a smooth, glossy, and luxurious chocolate sauce. The smell is heavenly. As soon as it’s fully melted and combined, I immediately remove the pan from the heat.
Without delay, I stir in the vanilla extract and the salt. Then, I pour the warm chocolate sauce over the waiting bowl of crispy rice cereal. Using my spatula, I immediately start folding. I work gently but quickly, using a turning and lifting motion to coat every single piece of cereal without crushing it. The sound of the chocolate coating the cereal is so satisfying—a soft, crackly rustle. I keep folding until no dry cereal remains and everything is a uniform, chocolatey brown. This takes less than a minute.(See the next page below to continue…)