“These are my most popular bars! I usually make at least 500 at Christmas. Simple to make, but so tasty!” Full 👇 💬 recipe

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Cooling and cutting the bars
Place the dish in the refrigerator and let the mixture cool for at least an hour. During this time, the chocolate will harden and bind the cereals.
Once the bars are set, remove them from the mould using parchment paper. Place the mixture on a cutting board and slice it into bars or squares, depending on your preference. A sharp knife is ideal, especially if it is slightly heated under hot water and wiped dry before cutting.

Storage tips

These homemade crispy bars keep well, making them a handy treat to have on hand. You can place them in an airtight container and store them at room temperature for up to two weeks. If your kitchen is hot, storing them in the fridge will help preserve their shape.

For longer storage, the bars freeze very well. Wrap them individually in parchment paper and place them in a bag or container suitable for freezing. They will keep for several months and can be enjoyed directly from the freezer or after a short passage at room temperature.

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