Kellogg's invented puffed rice in 1904 using steam cannons that literally exploded grains at 400°F—same technique chocolatiers use today.
Puffed Cereal Choc Squares
Indulge in these irresistible Puffed Cereal Choc Squares, a delightful treat that marries the rich taste of chocolate with crunchy puffed cereal and nutty quinoa. Whip them up effortlessly by melting chocolate and mixing in your favorite cereal for a snack that's both satisfying and wholesome. Perfect for satisfying your sweet tooth while keeping it fun and easy!
Prep
15
min
Cook
0
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🫙Pantry Staples(3)
- 300g milk chocolate, melted (10.6 oz)
- 50g puffed quinoa (1.76 oz)
- 75g rice krispies (2.65 oz)
📦Other(1)
- 3 tablespoons milled flaxseed (45 ml)
👨🍳 Instructions
- 1
Line an 8 inch squared tin with parchment paper.
- 2
Melt the chocolate in the microwave or on no 1 setting on the hob using a wide pot.
- 3
Pour in the Rice Krispies, puffed quinoa, and flaxseed, and coat them in chocolate.
- 4
Transfer the mixture to the tin and push down with the back of a spoon.
- 5
Set in the fridge for at least 2 hours.
- 6
Cut into bars.
💡 Pro Tips
- ✓Melt chocolate at 50% microwave power in 30-second intervals to prevent seizing - chocolate proteins denature above 115°F and create a grainy, unusable mass.technique50% power, 30-second intervals, <115°F
- ✓Use a 2:1 ratio of chocolate to cereal by weight for optimal binding - too little chocolate creates crumbly bars, too much makes them dense and greasy.ingredient2:1 ratio by weight
- ✓Press the mixture with consistent 5-10 lbs pressure using parchment paper between spoon and mixture to prevent sticking and ensure even 1/2-inch thickness.technique5-10 lbs pressure, 1/2-inch thickness
- ✓Chill at 35-38°F for exactly 2-3 hours - shorter time leaves bars too soft to cut cleanly, longer time makes chocolate brittle and prone to cracking.timing35-38°F, 2-3 hours
- ✓Score cutting lines lightly before full refrigeration, then use a sharp knife warmed in hot water for 10 seconds between cuts to prevent chocolate from shattering.technique10 seconds warm water
Share this recipe
Prep
15
min
Cook
0
min
Serves
16
people
Level
beginner
Share this recipe
Kellogg's invented puffed rice in 1904 using steam cannons that literally exploded grains at 400°F—same technique chocolatiers use today.
Puffed Cereal Choc Squares
Indulge in these irresistible Puffed Cereal Choc Squares, a delightful treat that marries the rich taste of chocolate with crunchy puffed cereal and nutty quinoa. Whip them up effortlessly by melting chocolate and mixing in your favorite cereal for a snack that's both satisfying and wholesome. Perfect for satisfying your sweet tooth while keeping it fun and easy!
📝 Ingredients
Serves 16🫙Pantry Staples(3)
- 300g milk chocolate, melted (10.6 oz)
- 50g puffed quinoa (1.76 oz)
- 75g rice krispies (2.65 oz)
📦Other(1)
- 3 tablespoons milled flaxseed (45 ml)
👨🍳 Instructions
- 1
Line an 8 inch squared tin with parchment paper.
- 2
Melt the chocolate in the microwave or on no 1 setting on the hob using a wide pot.
- 3
Pour in the Rice Krispies, puffed quinoa, and flaxseed, and coat them in chocolate.
- 4
Transfer the mixture to the tin and push down with the back of a spoon.
- 5
Set in the fridge for at least 2 hours.
- 6
Cut into bars.
💡 Pro Tips
- ✓Melt chocolate at 50% microwave power in 30-second intervals to prevent seizing - chocolate proteins denature above 115°F and create a grainy, unusable mass.technique50% power, 30-second intervals, <115°F
- ✓Use a 2:1 ratio of chocolate to cereal by weight for optimal binding - too little chocolate creates crumbly bars, too much makes them dense and greasy.ingredient2:1 ratio by weight
- ✓Press the mixture with consistent 5-10 lbs pressure using parchment paper between spoon and mixture to prevent sticking and ensure even 1/2-inch thickness.technique5-10 lbs pressure, 1/2-inch thickness
- ✓Chill at 35-38°F for exactly 2-3 hours - shorter time leaves bars too soft to cut cleanly, longer time makes chocolate brittle and prone to cracking.timing35-38°F, 2-3 hours
- ✓Score cutting lines lightly before full refrigeration, then use a sharp knife warmed in hot water for 10 seconds between cuts to prevent chocolate from shattering.technique10 seconds warm water