For the bars
1/2cup maple syrup
1/2cup brown rice syrup (see headnote)
1/2cup almond butter
31/2ounces bittersweet chocolate (70 percent cacao), chopped
2tablespoons coconut oil
1/4teaspoon fine sea salt
4cups crisped-rice cereal
For the topping
31/2ounces bittersweet chocolate (70 percent cacao), chopped
2tablespoons coconut oil
1/4cup sliced, skin-on almonds, toasted (see Note)
1/4teaspoon flaked sea salt
Chocolate and almond butter up the ante on the marshmallow-and-crisped-rice cereal bars of your childhood.
You’ll need an 8-inch square baking pan.
Brown rice syrup is available at natural foods stores.
Make ahead: The uncut slab needs to cool for 2 hours at room temperature (or in the refrigerator for 1 hour) before being cut. The bars can be stored in an airtight container for up to 1 week, although they will lose some of their crunch.
For the bars: Line the pan with parchment paper so that the paper hangs well over two opposite sides.
Combine the maple and brown rice syrups in a large saucepan over medium-high heat; bring to a boil and cook for 1 minute, stirring, then remove from the heat. Add the almond butter, chocolate, coconut oil and salt; stir until smooth, then fold in the cereal.
Transfer to the lined pan, packing it in firmly.
For the topping: Combine the chocolate and coconut oil in a small saucepan over low heat. Cook, stirring, just until melted and well combined. Let cool for 5 minutes, then pour evenly over the packed mixture, spreading it with a spatula. Immediately sprinkle the almonds and flaked sea salt evenly over the surface. Cool for 2 hours at room temperature or 1 hour in the refrigerator before cutting into 16 equal bars.
Note: Toast the almonds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned, shaking the pan as needed to avoid scorching. Cool completely before using.
Makes 16 bars.
Nutrition 5/8 Per bar: 230 calories, 4 g protein, 32 g carbohydrates, 13 g fat, 5 g saturated fat, 0 mg cholesterol, 80 mg sodium, 2 g dietary fiber, 19 g sugar
Adapted from “Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap,” from the editors of Food52.com (Ten Speed Press, 2015).
— The Washington Post
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