A homemade chocolate bar combining crunchy rice crispy cereal with a savory sprinkle of cheddar cheese that adds extra dimension to its sweetness. Every bite is crispy, making it a perfect casual snack or an affordable yet special Eid hamper gift. The process is super easy, no oven needed — just the fridge to set it.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams dark cooking chocolate, chopped into small pieces
- 100 grams white cooking chocolate, chopped into small pieces
- 1 tbsp coconut oil or neutral vegetable oil
- 80 grams rice crispy cereal (fried sticky rice cereal or cornflakes can be used as an alternative)
- 50 grams cheddar cheese, coarsely grated
- 40 grams almonds, coarsely chopped and toasted
- 1/4 tsp fine salt
- 20 grams grated cheddar cheese for topping
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👩🍳 Instructions
- 1 Prepare an 18x18 cm (7x7 inch) square baking pan, lining it with baking paper so it covers all sides for easy removal later.
- 2 Melt the dark cooking chocolate using a double-boiler method: place the chocolate in a heatproof bowl set over a pot of simmering water (low heat), making sure the bottom of the bowl doesn't touch the water. Stir gently for 5-7 minutes until the chocolate is smoothly melted and glossy.
- 3 Add the coconut oil to the melted chocolate and stir until the texture becomes smoother and glossier. Remove from the heat and let it cool slightly for about 2 minutes.
- 4 Add the rice crispy cereal, 50 grams of grated cheddar cheese, chopped almonds, and fine salt into the melted chocolate. Stir quickly but gently with a spatula until all the ingredients are evenly mixed and perfectly coated in chocolate.
- 5 Pour the mixture into the prepared pan, spreading it out with the back of a spoon while pressing it down firmly so there are no gaps. Tap the pan on the counter a few times to release any air bubbles.
- 6 Melt the white cooking chocolate using the same double-boiler method as in step 2, stirring until smooth and glossy, about 3-5 minutes.
- 7 Drizzle the melted white chocolate over the surface of the mixture in a zig-zag pattern using a spoon, then sprinkle with 20 grams of grated cheddar cheese for garnish. Use a toothpick to create a marbled design if desired.
- 8 Place the pan in the refrigerator and chill for at least 1 hour, or until the chocolate is completely firm and hardened to the touch.
- 9 Remove from the pan by lifting out the baking paper, then place it on a cutting board. Cut into bars using a sharp knife that's been slightly warmed (dip it in hot water, then wipe dry) for clean cuts without cracking.
- 10 Store the chocolate bars in an airtight container in the refrigerator. Let them sit at room temperature briefly before serving so the texture isn't too hard.
💡 Tips
• Use good-quality cooking chocolate (couverture or compound) for a smoother melt and to prevent blooming (white spots from forming).
• Don't let the water in the double boiler boil too vigorously, as steam can get into the chocolate and cause it to seize (clump up).
• You can substitute the rice crispy cereal with coarsely crushed cornflakes or diced Marie biscuits for a different texture.
• Store in the refrigerator in a tightly sealed container for up to 2 weeks — avoid freezing, as it can make the texture too hard.
📊 Nutrition Facts / serving
195
Calories (kcal)
3 g
Protein
12 g
Fat
19 g
Carbs
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