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Chocolate rice krispie treats


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2 bars of 100 g of dark chocolate
1/2 cup of puffed rice (or other puffed cereals)
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.

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(Thanks to Laura e Cami)

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