Short description

Crunchy, no‑bake puffed rice bars infused with rich chocolate and roasted pistachios, plus a touch of sweet dried cranberries—an indulgent, satisfying treat that’s quick to assemble.

Why You’ll Love This Recipe

• No baking required—minimal prep, maximum flavor.
• Combines chocolatey richness with nutty crunch and a burst of fruity sweetness.
• Versatile and easy to customize based on your pantry.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Puffed rice cereal
• Dark chocolate chips
• Nut butter (almond, peanut, or cashew)
• Honey or maple syrup
• Roasted pistachios, roughly chopped
• Dried cranberries
• Optional pinch of salt for balance

directions

1. Line an 8×8‑inch pan with parchment paper.
2. Melt chocolate chips, nut butter, and honey (or maple syrup) together in a microwave safe bowl in 30‑second intervals, stirring until smooth.
3. In a large bowl, mix puffed rice, chopped pistachios, and dried cranberries.
4. Pour the melted chocolate mixture over the dry ingredients and stir until evenly coated.
5. Press the mixture firmly into the lined pan.
6. Chill in the refrigerator for at least 1 hour before slicing into bars.

Servings and timing

• Prep time: About 10 minutes (therealfoodgeek.com, nutsfornaan.com, Epicurious, The Conscious Plant Kitchen, Andi Anne, Downshiftology)
• Chill time: Approximately 1 hour (Facebook)
• Total time: Around 1 hour 10 minutes (Facebook)
• Servings: Yields approximately 12 bars (Facebook)

Variations

• Adapt the recipe to use puffed quinoa instead of rice for increased nutrition and crunch (Helen Ridgeway).
• Swap out honey/maple syrup with nut butter alone or pair with coconut oil for a different texture or flavor profile (Andi Anne).
• Skip the pistachios or cranberries, or add other mix-ins like nuts, seeds, or dried fruit for variety (Allrecipes, Bon Appétit).

storage/reheating

• Store finished bars in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months (Downshiftology).
• No need for reheating—bars can be enjoyed chilled, though briefly warming for a softer bite is optional.

FAQs

1. Can I make these bars ahead of time?

Absolutely! They can be fully assembled and chilled ahead; just slice when ready to serve.

2. Can I use a different binding agent than honey or syrup?

Yes—you can bind with just nut butter plus a small amount of coconut oil to help it set.

3. Any alternatives to puffed rice?

Puffed quinoa, amaranth, wheat, or even cereal mixes work well as substitutes (Helen Ridgeway).

4. Will the bars hold together without chilling?

Chilling is essential—it allows the chocolate and binding ingredients to set and firm the bars.

5. Are they suitable for vegan diets?

Yes—use dairy-free chocolate, maple syrup, and nut butter to keep them vegan-friendly.

6. Can I make them gluten-free?

Yes—ensure your puffed rice or alternative is certified gluten-free.

7. How should I store them in hot climates?

Keep them refrigerated to prevent melting and maintain their texture.

8. Is the dried fruit necessary?

No—but cranberries add a delightful tart contrast; substitute with raisins or chopped apricots if preferred.

9. How thick should I press the mixture?

About 1-inch thickness works well for firm bars that hold together when sliced.

10. Can I portion into bite-sized pieces?

Certainly—press thinner and cut into smaller squares or bites for easier snacking.

Conclusion

These Chocolate Pistachio Puffed Rice Bars are quick, satisfying, and delightfully textured—perfect for a sweet snack without any baking. With customizable mix-ins, flexible ingredients, and make-ahead convenience, they’re an elegant yet effortless treat. Let me know if you’d like suggestions for flavor twists, dietary tweaks, or pairing ideas!

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