Chocolate cubes with rice flakes, peanut butter and bacon

Preparation steps

• Put thinly sliced ​​bacon leaves in a cold pan. Turn on the stove over medium heat and let the bacon heat up slowly and start frying. When the bacon gathers and becomes crispy, turn it over and continue frying in its own fat until the other side is crispy and gets a dark golden color. Place the bacon on a paper towel to absorb the excess fat, and when it cools down, cut it into 5-7 mm strips.
• Cut the white chocolate into small cubes, add the peanut butter and melt over low heat (or in the microwave), stirring constantly, until the mixture becomes smooth, without lumps of white chocolate.
• In a separate bowl, chop the dark chocolate and melt.
• In a large (but very large!) Pot, heat the butter and marshmallows with constant stirring (use a wooden spoon). When completely dissolved, stir in the vanilla. Remove from the heat and stir in the sifted cocoa, melted dark chocolate and pieces of fried bacon. If you can't combine everything nicely, return the sherpa to the fire and stir until everything is combined into a lump-free mixture.
• Then add the rice flakes (I used OVE) and stir until your hand falls off, but literally :) Each rice flake should be covered with chocolate. The mixture will be a bit sticky and difficult to mix, but that's how it should be.
• Pour half of the mixture into a 20x30 cm baking pan (I coated the bottom of the pan with butter and glued baking paper, so I spread the mixture over the paper). Over the first mixture, spread white chocolate cream and peanut butter, and over that, "throw" the rest of the mixture of rice flakes. Press them lightly and carefully with a spoon / spatula to level the surface nicely.
• In this way, a part of the peanut cream will come to the surface and the cubes will get a nice marble effect. Cool to room temperature and then about 2 hours in the refrigerator. Cut into cubes / bars of the desired size and enjoy.
• Recipe source - CLICK