🍫 Make-Ahead No-Bake Dark Chocolate & Puffed Rice Cookies

🔪 Instructions

1. Melt the Chocolate Mixture

• In a heatproof bowl, combine dark chocolate and nut butter.

• Microwave in 30-second intervals (stirring each time) until melted and smooth.

• Alternatively, melt over a double boiler on the stovetop.

2. Add Flavor and Crunch

• Stir in maple syrup, vanilla, and salt until combined.

• Fold in the puffed rice until all pieces are well coated.

3. Shape the Cookies

• Line a baking sheet with parchment paper.

• Scoop spoonfuls of the mixture onto the sheet and gently flatten into cookie shapes.

• You can also press the mixture into silicone molds for fun shapes.

4. Chill and Set

• Place the tray in the fridge for at least 30 minutes, or until the cookies are firm.

• Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

🌟 Variations

• Add-ins: Mini marshmallows, shredded coconut, chopped nuts, or dried cranberries.

• Vegan: Use vegan chocolate and maple syrup.

• Nut-Free: Use sunflower seed butter or tahini.

These are perfect for meal prep, lunchboxes, or late-night chocolate cravings without turning on the oven. Want me to turn this into a printable card or give it a holiday version with a twist? 🎄🍫