Barres croustillantes faites maison à base de chocolat fondant, de cacahuètes croquantes et de céréales soufflées, coupées en rectangles et prêtes à déguster.
200 g dark or milk chocolate, chopped
120 g peanut butter (smooth or crunchy)
3 tbsp honey or maple syrup
80 g rice krispies (or puffed quinoa, millet, etc.)
60 g roasted peanuts, chopped
1 tsp vanilla extract (optional)
A pinch of sea salt
Line a rectangular dish (20×20 cm approx.) with parchment paper.
In a saucepan over low heat (or in the microwave), melt the chocolate, peanut butter, and honey/maple syrup.
Stir continuously until smooth and glossy.
Add the vanilla extract and a pinch of salt. Mix well.
Remove from heat and stir in the rice krispies and chopped peanuts.
Mix gently to coat everything evenly with the melted mixture.
Pour the mixture into the lined pan and press down evenly with a spatula or the back of a spoon.
Optional: sprinkle a few more peanuts or sea salt flakes on top.
Chill in the fridge for at least 1 hour until set.
Once firm, cut into bars or squares.
Store in an airtight container in the fridge for up to 7 days or freeze for longer shelf life.