I don’t know about you, but packaged candy is not my jam. If I’m going to eat the calories, I want a proper chocolate bar. I find myself conflicted at Halloween every year because I want to eat ALL OF THE CANDY, but as soon as I try a piece, I’m a little disappointed. The waxy and way-too-sweet chocolate bars just remind me of the factory they’re made in. When I saw this recipe on Food52, I knew I had to try it. These are like the adult version of Nestle Crunch bars, although all of the kids I gave them to loved them.
These took maybe 25 minutes of active time and were completely finished in under 90 minutes. One more thing – it’s completely fine by me if you make these on a day other than Halloween. I have a feeling I’ll be doing the same.
Don’t be intimidated by the number of photos and steps below! There really aren’t that many steps… I just wanted to document everything for you!
First we boil a sugar mixture until it’s all syrupy!
Then we mix in rice cereal!
Then we cook that mixture on the stove again, before we pour it onto a baking sheet…
So easy! When it cools you can break it up with your hands.
Tempering chocolate is a bit of a process. Personally I don’t like to deal with a thermometer and double boiler. All you need is a microwave. Just microwave it for 30 seconds, stir, microwave for 30 seconds, stir, and so on.
You’ll repeat this until the chocolate is fully melted.
Then, to bring the temperature of the chocolate down, we mix in the remaining chopped chocolate and stir it until everything is melted.
Ready to mix!
Into the pan and into the fridge!
Cut into fun-size chocolate bars!
I stopped at Michael’s this morning and spent $5.09 (yes, only $5!) so I can make these look extra fab! Just clear bags and some fun ribbon!
No-Bake Halloween Candy
Printable recipe here
Adapted from Food52
Makes 18 fun-size chocolate bars
For the caramelized puffed rice:
- 3 ½ Tablespoons sugar
- 1 Tablespoon + 1 teaspoon water
- 1 pinch sea salt or kosher salt
- 1 cup puffed rice cereal (I used Whole Foods’ brand Brown Rice Crisp cereal)
- ½ teaspoon unsalted butter
- Line a baking sheet with parchment paper.
- In a medium-sized pot, combine the sugar, water, and sea salt. Place over medium-high heat and bring to a boil.
- Cook the sugar mixture until water has evaporated and the syrup has thickened slightly (right before it begins to caramelize and turn color).
- Remove from heat and add the puffed rice cereal. Gently stir mixture, thoroughly coating all the puffed rice in the sugar syrup. The sugar will crystallize and give the puffed rice a thin white coating, kind of like a hard white powder.
- Place the pot back over medium-high heat and continuously stir the mixture. The sugar coating will begin to dissolve and caramelize. Caramelization will begin at the bottom of the pot first, so be sure to keep stirring and rotating the puffed rice to ensure even coloring. The mixture will also begin to smoke lightly as it deepens in color.
- When the entire puffed rice mixture has reached a deep golden-amber color, remove the pot from heat and stir in the butter until thoroughly combined.
- Pour out the mixture onto the prepared baking sheet. Quickly, spread out the caramelized puff rice into an even single layer with the back of a spatula or spoon.
- Let cool completely, then break apart any clumps with your fingers until you have individual grains of puffed rice remaining.
For the candy bars:
- 12 ounces milk chocolate, chopped or just broken into small pieces (see instructions in photos above)
- ¾ cup caramelized puff rice cereal (from above)
- Melt 8 of the ounces of chocolate in the microwave in 30-second increments, stirring between each. When it’s fully melted, add the remaining 4 ounces chocolate, and stir until everything is melted.
- Line an 8- by 8-inch baking pan with parchment paper. The paper should hang over two sides so that it’s easy to get the chocolate out.
- In a medium-sized bowl, combine the milk chocolate and caramelized puffed rice. Immediately, pour the mixture directly into the baking pan. Use the back of the spoon to spread the chocolate evenly so it’s level.
- Put the pan into the refrigerator until the chocolate hardens. Mine took about 30 minutes.
- Gently lift the chocolate out of the pan using the parchment paper overhang.
- Using a sharp knife, cut the chocolate into bars! It’s up to you how big or small. I wanted them to mimic a fun-size Crunch bar, so I cut 6 rows one way and 3 the other, for a total of 18 bars.
- Store bars, at room temperature, in an airtight container or tightly wrapped in plastic wrap for up to one week.