gluten free chocolate nutella rice crispy bars …

following on from the previous post (and still using the murmura) …

this recipe is courtesy of chocolate covered katie

3 cups rice crispies (95g) – i used murmura
2 1/2 teaspoon vanilla extract (10g)
1/2 teaspoon salt
1/2 cup + 2 tablespoons nutella (or any other chocolate hazelnut spread) (145g)
1/2 cup agave or honey (115g) – i used honey
1/4 cup cocoa powder (20g)
optional – melted chocolate for dipping

1) in a large bowl mix all the ingredients but the rice crispies.

2) melt to a stir-able consistency and then pour over the crispies and stir very well making sure to coat all the crispies.

3) line an 8×8 pan with baking paper and spread the mixture evenly. using a small sheet of baking paper, press down the mixture firmly into the pan.

4) freeze for at least 30 minutes before slicing and store the bars in the fridge or freezer. dip bottoms in melted chocolate if desired.

not bad for an afternoon’s work …

“chocolate doesn’t ask silly questions, chocolate understands.”


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