Turn your favourite cocoa pops into these delicious hazelnut chocolate cereal bars!
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I have been wanting to create this recipe for so long - in fact I bought these cocoa pops back in September because they were reduced to 44p! Can you believe it? All because the box was a little bit tattered, but no harm to the cocoa pops. These are Sainsburys own range - Deliciously Free From Chocolate Rice Pops, and as far I can tell, they are vegan friendly so I snapped them up when I saw what a bargain they were. Oh and don't worry, the Best Before Date isn't until April so I knew I had plenty of time to use them :) I've always loved a cereal bar since I was little and I've not had one for a long time. These aren't really a breakfast cereal bar because of the chocolate and syrup etc, but they make a very tasty snack. I've used Nomo's Hazelnot Chocolate Crunch bar because these cocoa pops needed something a little extra and this chocolate is so delicious! Personally I find it hard to appreciate vegan chocolate, but Nomo is by far the best out there I cannot fault their products so try to use their chocolate where possible.
If you don't like hazelnuts, you could swap the chocolate for a bar of your choice, and swap the hazelnut butter for a spread of you choice as well, no problems! I might even do another version with almonds and peanuts for my nutty-lovers out there!
Check out my other no-bake recipes for more inspiration!
Recipe
Prep: 20 minutes + 30 minutes chilling time
Cook: n/a
Serves: 15 large squares
NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle
Ingredients
150g Chocolate rice pop cereal
100g Butter melted
150g Mini Marshmallows
2 tbsp Hazelnut butter or choice of nut butter
Method
✿Grease and line a 21cm square tin with baking paper.
✿In a large pan, melt the butter and marshmallows over a low heat, until the mixture is fully melted and combined. Stir tin the hazelnut butter until incorporated.
✿Then stir in the chocolate rice pops and mix until they are completely coated.
✿Spoon the mixture into the lined tin and use the back of a spoon or spatula to spread out evenly.
✿Melt the hazelnot chocolate over a Bain-marie or in the microwave and then pour onto the cereal mixture and smooth out so that it is all covered and flat.
✿Place in the fridge to set for about 30 minutes then remove and use a knife to slice into squares. Keep any leftovers in an airtight container at room temperature. Enjoy!
Christina
xx
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