Chocolate Crackle Bars
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Cook time: 
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Serves: 10-12 bars
  1. Line a 9” x 9" baking pan with parchment paper and set aside.
  2. In a medium sized saucepan, melt together almond butter, maple syrup and butter or coconut oil over low-med heat, while stirring.
  3. Once melted, turn off heat and stir through desiccated coconut, cocoa and choc drops.
  4. Add in rice puffs, one cup at a time, mixing well after each addition.
  5. Keep stirring until the choc drops have completely melted.
  6. Pour mixture evenly into prepared pan.
  7. Place slice into the refrigerator for 30-45 minutes or until completely hardened.
  8. Slice into long bars or alternatively, cut into squares.
  9. Store bars in the refrigerator.
*Suitable alternatives to almond butter include Sunflower Seed Butter, Hazelnut Butter and Peanut Butter

Recipe created for Organic Times, featured in Nourish Magazine, Issue March-April 2016
Recipe by Wholesome Patisserie at