Rice Krispies bars with ginger and white chocolate.


For 16 cereal bars.

Preparation time : 20 min
+ 3 hours resting time

  • 200g of puffed rice
  • 200g of white chocolate
  • 50g of butter
  • 50g of candied ginger
  • 30g of pumpkin seeds


Melt the white chocolate and butter in a double boiler.
In a bowl, mix the puffed rice, melted white chocolate, and butter. Add the diced candied ginger and pumpkin seeds.
Spread the mixture into a rectangular micro-perforated frame on a baking sheet lined with a Debuyer Silpat, and refrigerate for 3 hours.
Remove from the refrigerator and cut the sheet into bars of your preferred size.
The cereal bars are ready to be enjoyed.
Store them in an airtight container in the refrigerator for about ten days.

The result

0 Liked Share:
Related posts