Chocolate Rice Krispie Crunch Bars

"I wish I could make your Tasters' Thursdays sessions, " newsletter readers regularly wail.


"Can you please send me the recipe for the day's dish?"


I'm always glad to - feel free to ask - but those with FOMO (fear of missing out) can take comfort in the fact that the most popular tasters' recipes will also feature in future newsletters.


Last week's Chocolate Crunch Bars are too good not to share with a wider audience.


These no-bake bars are gluten-free, easily made parve, and whipped up using just 5 easy-to-find ingredients.


They keep well, are simple enough to be made by kids or grandkids, and make a perfect way to use up currently on-sale Rice Krispies.


Add a little snap, crackle 'n pop to desserts, tiyulim, and beach excursions.


I'll be doing the same.


Chocolate Crunch Bars 3 1/2 cups Rice Krispies 200g chocolate (dark or milk) 1 cup peanut butter ½ cup maple or golden syrup ¼ cup coconut oil OR 60 grams butter Salt (you know I'll recommend Maldon) Melted chocolate to decorate (optional) * Replace with almond butter or even tahini gholmi if avoiding peanuts. Milk chocolate is slightly sweeter and dark is obviously parve. 1: Place chocolate, peanut butter, syrup and butter/coconut oil in a bowl and microwave till melted then stir in Rice Krispies and salt to taste. 2: Spoon into a medium-sized baking tray, press down to flatten, and refrigerate for an hour or more before slicing into squares or bars. You can drizzle chocolate over to decorate if you choose which glams up this easy-make treat. COOK'S NOTES: I've made these parve with margarine too but, as a number of readers prefer to avoid margarine, coconut oil makes a great substitute. They keep well when sliced and stored.