Sometimes the easiest recipes are the best! I brought these chocolates to a group event recently, and they disappeared like nothing else I have brought to this meeting before! Little did everyone know, their new favorite treat was also the easiest one I’ve ever made. Go figure 🙂
There are just 5 ingredients in this recipe, and if you wanted, you could actually make it just 3 by omitting the peppermint extract and the coconut flakes. If you’re like me, and prone to crazy chocolate cravings, this is a nice one to have up your sleeve! From the time you bust out your ingredients, to the time you put your first bite in your mouth, I’d say you’re looking at 20 minutes tops, and most of that is hands-off time while the chocolate hardens in the freezer. So go grab some chocolate and rice cereal and get ready to be wowed! Oh, and have fun with the ingredients too. I’m sure different flavorings would work equally well instead of peppermint extract – think almond extract or vanilla. Same goes for the coconut topping. Go wild and try finely chopped nuts, candy sprinkles, crushed cookies, etc.
- 2 cups puffed rice cereal
- 1 cup chocolate chips (I like bitter-sweet)
- 1 tbsp coconut oil
- Scant 1/2 tsp pure peppermint extract (I fill the 1/2 tsp measure about 3/4 of the way)
- 1 tbsp coconut flakes
- Line a cookie sheet with a sheet of parchment paper.
- In a heatproof bowl set over a pot of simmering water, melt the chocolate and coconut oil until most of the chocolate chips are melted. Take off the heat and stir in the peppermint extract. Keep stirring until all the chocolate is melted.
- Gently fold in the rice cereal, until all the cereal is evenly coated. Pour the mixture out onto the baking sheet, and spread it out to make a 1/2-inch thick rectangle. Sprinkle on the coconut and place the sheet in the freezer for 15-20 minutes, or until fully set. Alternately, you can put it in the fridge and it will just take a little longer to set.
- Cut the chocolate into pieces and enjoy! Store any leftovers in an airtight container in the fridge for 1 week.