Snap Krackle Pop Bars, are by far, my favorite candy bar growing up. Not able to be found in regular-sized bars, these mini bites of heaven were what I hoped to get in my Trick or Treating pillow case. Luckily, I've cracked the code, making just-as-good-if-not-better homemade versions these chocolately crunchy bars that I can have whenever I like. They're as easy to make as, well, snap krackle pop! (cheesey, I know. I had to).
Snap Krackle Pop Bars 32 oz Milk Chocolate Chips 2 1/4 Cups Puffed Rice Cereal (we love Rice Krispies)
Lay the Rice Krispies flat on a small sheet tray and freeze for at least 2 hours, up to overnight.
Lightly grease a 9x11 pan and lay a sheet of parchment paper so that it covers the bottom and all sides. To make the sides lay flat into corners, take each corner and cut 1/2 way down on the parchment, folding one side behind the other to create straight sides.
Melt 1/2 the milk chocolate over a double boiler (or temper it with Chow's directions if you're fancy).
Pour the chocolate in the pan and spread evenly in the bottom of the pan with an offset spatula. Quickly Sprinkle the Rice Krispies over the chocolate and freeze for 20 minutes.
Melt the remainder of the chocolate and pour over the chocolate krispies, spreading evenly to smooth.
Freeze until fully hardened. When ready to serve, remove the candy from the pan with parchment. Peel the parchment off of the candy and dispose. Cut into bite-sized rectangles with a slicing knife and serve.
NOTE: the photo is not accurate: when we photographed the candy bar, we did not use the 2 layers of chocolate, which made delicious candy bars, but the 2 layers (making it a sandwich of Krispies) make it even better.