Chocolate rice krispie treats
Cioccolatini di riso soffiato
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2 bars of 100 g of dark chocolate
1/2 cup of puffed rice (or other puffed cereals)
caramel
coconut powder
Melt the chocolate in a double boiler, put the chocolate in a saucepan over a saucepan with a little boiling water.
To prepare the caramel, just melt the sugar in hot water; if you prefer you can buy it already ready and packaged in the sweet departments in supermarkets.
Transfer the hot chocolate in a large bowl and pour in the rice crispies, caramel, coconut powder and stir with a wooden spoon until mixture is smooth.
At this point, with the aid of a spoon and with your fingers, form into balls or pastries (you can also use the cupcake baking cups) and arrange nicely spaced on a tray or plate.
When they have cooled, place them in the freezer until they are crisp and compact, the longer you let them better will be the result.
(Thanks to Laura e Cami)
