The cereal in these bars goes by many different names – Coco Pops, Cocoa Krispies, Choco Krispies, Choco Pops depending on the country you’re in – but who can resist chocolate flavoured rice cereal?!
I have an early morning routine that involves two cups of coffee and an hour browsing foodie websites in an endless search for inspiration. Sometimes I’m looking for dinner ideas, sometimes it’s bread, elegant suppers for guests, tasty weekend lunch ideas, but very often it’s a search for lunchbox treats for the family. One particular day, I had in mind a snack bar type thing and had bought Choco Krispies (as they are called hereabouts) in anticipation, so when I spotted this recipe, I knew I had to adapt it. The family is happy I did!
Makes 12 servings
125g (1 cup, scooped and levelled) all-purpose (plain) flour
1 1/4 tsp baking powder
1/4 tsp fine salt
2 tbsp cocoa powder
75g (1 cup) desiccated coconut
100g (1/2 cup lightly packed) light brown (Demerara) sugar
170g (1 1/2 sticks or 6 oz) butter, melted
60ml (1/4 cup) milk
1 tsp vanilla extract
120g (4 cups) chocolate rice cereal
200g (7 oz) milk chocolate
30ml (2 tbsp) milk
65g (1/2 cup unsifted) powdered (confectioners’) sugar
Preheat oven to 175°C (350°F) and butter a rectangular or square baking pan, approximately 20 x 25cm (8 x 10″)
Whisk together flour, baking powder, salt, cocoa, sugar and coconut.
Whisk together the melted butter, milk and vanilla extract and add to the flour mixture to make a smooth batter.
Stir in the rice cereal so it’s evenly distributed in the batter.
Dump the mixture into the baking pan and press in with a spatula.
Bake in centre of oven for 18 minutes, until set.
Remove pan from oven to a wire rack and allow to cool for about 10 minutes.
Melt the chocolate with the milk in a double boiler, then stir in powdered sugar. Spread over the cereal cake and allow to set, about 20 minutes.
When cool, use a plastic spatula (if using a coated non-stick pan) or knife to cut into pieces.