Bubble Rice Choco Bar Recipe - Easy Malaysian Chocolate Snack
Bubble Rice Choco Bars: Crunchy Malaysian Chocolate Treat
These irresistible Bubble Rice Choco Bars combine creamy melted chocolate with crispy puffed rice for the perfect textural contrast. A popular Malaysian snack that's surprisingly easy to make at home, these chocolate bars require just 3 main ingredients and no baking skills!
Perfect for satisfying sweet cravings, lunchbox treats, or homemade gifts. The recipe is very flexible - you can customize with raisins, nuts, or even desiccated coconut. The secret is in toasting the bubble rice first for maximum crunchiness. Follow our simple steps for professional-looking chocolate bars that will impress everyone!
Bubble Rice Choco Bar Recipe
Ingredients
- 500g cooking chocolate (dark/milk/compound)
- 25ml cooking oil
- Bubble rice (puffed rice) - as needed
- Optional: Raisins, chopped nuts, or desiccated coconut
Note: Use good quality chocolate for best results. Malaysian brands like Van Houten or Cadbury work well.
Equipment
- Baking tray
- Double boiler (or heatproof bowl over saucepan)
- Silicone molds or baking tray
- Spatula
- Measuring spoons
Tip: Read reviews of the best kitchen tools if you need to upgrade your equipment.
Step-by-Step Instructions
1. Toast the Bubble Rice
Preheat oven to 120°C. Spread bubble rice evenly on baking tray and toast for about 10 minutes until crispy. Watch carefully to prevent burning. Set aside to cool.
2. Melt the Chocolate
Using double boiler method, melt cooking chocolate completely. Once melted, add cooking oil and stir until well combined and glossy.
3. Prepare the Molds
Pour thin layer of melted chocolate into each mold cavity (about 1/3 full). This creates chocolate base that will hold the bubble rice.
4. Add Bubble Rice
Sprinkle toasted bubble rice over chocolate base. Press gently to ensure good contact. Add optional raisins or nuts if using.
5. Top with Chocolate
Pour remaining melted chocolate over bubble rice, covering completely. Gently tap mold on counter to remove air bubbles and level surface.
6. Chill to Set
Refrigerate in chiller section (not freezer) for about 30 minutes until firm. Once set, pop out of molds and enjoy!
Pro Tips for Perfect Choco Bars
Chocolate Temperature
Ensure chocolate is warm (not hot) when pouring over bubble rice to prevent melting the base layer. Test on small area first.
Texture Control
For extra crunch, toast bubble rice longer (12-15 mins). For softer texture, reduce toasting time to 8 minutes.
Storage
Store in airtight container at room temperature (if cool) or refrigerate. Bring to room temperature before serving for best flavor.
Frequently Asked Questions
Can I use microwave instead of double boiler?
Yes! Microwave in 30-second bursts at medium power, stirring between each until fully melted. Be careful not to overheat.
How long do these keep fresh?
Up to 2 weeks in airtight container at cool room temperature, or 1 month refrigerated. The bubble rice may lose some crispness over time.
Can I use other cereals?
Absolutely! Try with cornflakes, rice krispies, or even crushed biscuits for different textures and flavors.
🍫 Made These Choco Bars?
We'd love to see your creations!
For more chocolate recipes and baking tips, check out our oven and mixer reviews to find the perfect tools for your kitchen.
