A tasty, no-bake recipe perfect for a quick indulgence! These crunchy, puffed rice chocolate bars are a healthy swap for a traditional candy bar.
Heat to combine the rice syrup, maple syrup, and coconut oil.
To make the chocolate topping, heat the coconut oil over low heat on the stove. Whisk in the chocolate chips until combined. Turn the heat off to prevent burning and keep stirring until chocolate is melted.
To make the caramel sauce combine all ingredients a bowl and whisk until completely smooth. Scoop the mixture into a small baggie and cut the tip off. Once the chocolate is hard (about ten minutes), decorate the bars with the caramel and return to the freezer to set.