Ingredients
Scale
- 1 12 ounce bag carob chips
- ½ cup white chocolate chips
- 2–3 cups Rice Krispies, gluten free if necessary
Instructions
- In a large microwave safe bowl, place the carob and white chocolate chips. Microwave on high in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the Rice Krispies. Use 2 cups if you only want some crunch and 3 if you want extra crunch.
- Pour the mixture into a parchment lined 8-inch square pan. Smooth into an even layer and place in the refrigerator for about 2 hours, until firm. Using a very sharp serrated knife, slice into candy bar sized pieces.
- Bars may be stored in the refrigerator for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour.
Notes
Additional chilling time is necessary
- Prep Time: 10 minutes