PISTACHIO RICE PUFF BARS
Crunchy, chewy and deliciously nutty, these Pistachio Rice Puff Bars are a fun homemade twist on the classic puffed rice treat. Made with brown rice puffs, pistachios, creamy tahini and pistachio butter, they’re naturally sweetened with honey and finished with a layer of rich dark chocolate. Perfect for an afternoon snack or lunchbox treat where nuts are permitted, they’re easy to make ahead and keep in the fridge or freezer for those busy days.
DIETARY: V, VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 25
PREP: 15 mins (+2 hours freezing)
COOK: 2 mins
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Ingredients
Adjust Servings
| 5 cups (100g) brown rice puffs | |
| ½-1 cup (70-140g) pistachios, chopped | |
| ¾ cup (260g) raw honey | |
| ½ cup (130g) tahini (hulled) | |
| ¼ cup (65g) pistachio butter | |
| 1 tsp (5ml) vanilla extract | |
| Pinch of sea salt | |
| 100g melted dark chocolate (for covering) |
Topping
Directions
1.
In a large mixing bowl, combine the rice puffs and chopped pistachios. Stir to distribute the pistachios evenly.
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2.
In a small saucepan, gently heat the honey, tahini, and pistachio butter over low heat, stirring occasionally. Allow the mixture to melt and become smooth, about 1-2 mins.
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3.
Add the vanilla extract and a pinch of salt. Stir well to combine.
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4.
Pour the wet mixture over the rice puffs and pistachios. Stir everything together until the rice puffs are evenly coated with the sticky mixture.
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5.
Line a square or rectangular baking dish with parchment paper.
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6.
Pour the rice puff mixture into the dish, pressing it down firmly with a spatula to ensure it's compact and even.
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7.
Freeze for at least 2 hours to allow the bars to firm up.
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8.
Melt dark chocolate in a heatproof bowl over a double boiler or microwave in 30-second intervals, stirring in between until smooth.
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9.
Once the bars have set, cut them into squares or rectangles.
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10.
Drizzle or dip each bar into the melted dark chocolate, coating one side or the entire bar, depending on your preference.
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11.
Return the chocolate-covered bars to the fridge to set the chocolate for about 30 minutes.
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12.
Once the chocolate has hardened, your pistachio rice puff bars are ready to enjoy! Store any leftovers in an airtight container in the fridge for up to a week.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Prep tips: To save time, pour the melted chocolate over the whole slice, allow for the chocolate to set, then cut into small bars.
Allergies: For a nut-free version: Swap pistachios for seeds of choice and pistachio butter for tahini or seed butter of choice.
Easy ingredient swaps: Swap pistachios for nuts or seeds of choice. Swap pistachio butter for seed or nut butter of choice. Swap brown rice puffs for puffed grains of choice.
Additional boosters: Boost with 1 tbsp of chia seeds.
