ADVERTISEMENT
Instructions:
1. Melt the chocolate:
In a microwave-safe bowl, melt the dark chocolate with the butter. Heat in 20-30 second intervals, stirring in between, until the chocolate and butter are fully melted and smooth.
If you want a richer flavor, you can also add the cocoa powder during this step.
2. Add sweetener and flavor:
Stir in the honey or maple syrup and vanilla extract into the melted chocolate mixture. If you’re adding salt, sprinkle it in now and mix everything until smooth.
3. Mix with puffed rice:
Gently fold in the puffed rice cereal, making sure all the rice is well-coated with the chocolate mixture. You want everything to be evenly mixed, but be careful not to crush the cereal too much.
4. Shape the cookies:
Line a baking sheet with parchment paper or a silicone baking mat.
Scoop spoonfuls of the chocolate-coated puffed rice mixture and drop them onto the prepared baking sheet. Flatten each scoop slightly with the back of a spoon or your fingers to form cookie shapes.
5. Chill and set:
Place the baking sheet in the fridge for about 30-60 minutes to allow the cookies to firm up and set. They should be easy to handle once they’re chilled.
6. Serve:
Once the cookies are set, you can transfer them to an airtight container and store them in the fridge or at room temperature for up to a week. They’re perfect as a quick snack or treat whenever you need them!
Tips:
Make them extra indulgent: For an even richer flavor, you can drizzle more melted chocolate over the top of each cookie before chilling them.
Add-ins: If you like, you can add chopped nuts, dried fruit, or even a sprinkle of sea salt for extra texture and flavor.
Vegan Version: Use dairy-free chocolate and a plant-based butter substitute to make these cookies vegan-friendly.
These No-Bake Cookies are fast to make, and their dark chocolate and puffed rice combination is both crunchy and indulgent. Perfect for make-ahead snacking or sharing with friends and family!
ADVERTISEMENT
