While we have good candy bars in the U.S., it’s fun to see what people in other parts of the world have for sweet snacks. I know first-hand that Japan has some great snacks, both sweet and salty.
For those lucky enough to live in Australia, though, Chokito bars are available after a 2010 rebrand and new recipe. This recipe is from the Sugar Salt Magic blog, whose owner took it upon herself to recreate Chokito bars at home. And it was my luck to stumble across the recipe.
These are really really sweet, but they taste great. Given the amount of sugar in them, they’re probably best in small doses.
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What you’ll need:
- 0.5 sticks unsalted butter
- 0.5 cans (7 oz.) sweetened condensed milk
- 0.5 cups (3.5 oz.) dark brown sugar
- 1.5T light corn syrup
- 3.5oz white chocolate, chopped or chips
- 2t vanilla extract
- 17.5 oz. milk chocolate
- 1.5 cups Rice Krispies or similar cereal
What to do:
Line a square 8×8 inch baking pan with parchment paper.
Finely chop the white chocolate and set aside.
Combine the sweetened condensed milk, sugar, corn syrup and butter in a heavy saucepan over low heat. Stir, without boiling, until the sugar is dissolved.
Bring the mixture to a gentle simmer and continue simmering and stirring for about 5 minutes until the mixture starts to come away from the sides of the saucepan.
Remove the pan from the heat and mix in the vanilla and white chocolate until fully incorporated and melted. Set aside while you prepare the top and bottom layers, but don’t chill it.
For the top and bottom layers, melt the milk chocolate in a large bowl in the microwave for 30-second increments until almost completely melted. Make sure to stir well between each increment to avoid overheating any part of the chocolate. Note that melting chocolate this way can go from melted to overcooked in seconds, so be careful. Before the next step, ensure that the chocolate is completely melted.
While the chocolate is still hot, add the Rice Krispies to it and stir well. Pour half of the mixture into the prepared baking pan, and make an even layer from edge to edge, corner to corner. An offset spatula works well for that.
Now pour the still-warm fudge over the first chocolate layer and even it out across the entire surface of the chocolate.
Working carefully, add the remaining chocolate/Rice Krispies mixture over the fudge layer and even it out.
Let it cool for 30-60 minutes on the counter before covering and putting in the refrigerator. It should be cooled enough to cut and eat in about 3 hours. Good luck waiting that long.