White Chocolate Honey Crisp Bars 21.000

Katherine Frey/The Washington Post

Holiday Cookies 2013, No Bake Dec 4, 2013

These look quite elegant but require hardly any hands-on time to put together.

We found the optional crisped white chocolate beads at Whole Foods Markets.

Make Ahead: The base of the bars needs to be refrigerated for 30 minutes. The base with white chocolate on top needs to be refrigerated for 30 minutes. The bars can be stored between layers of wax paper in an airtight container for up to 1 week.

21 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 21 bars

  • 3 tablespoons unsalted butter, plus more for the pan
  • 8 ounces milk chocolate, coarsely chopped
  • 2 tablespoons honey
  • 2 tablespoons sweetened condensed milk
  • 2 2/3 cups crisped rice cereal (may substitute puffed rice cereal)
  • 1/3 cup dried, finely shredded unsweetened coconut
  • 5 ounces good-quality white chocolate, coarsely chopped
  • Crisped white chocolate pearls, for garnish (optional)


Use a little butter to grease a 7- or 8-inch square baking dish, then line it with parchment paper that's longer on two sides; you will use the paper to help lift the bar base out of the pan.

Combine all but 2 tablespoons of the chopped milk chocolate, all of the butter, the honey and sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth. Stir in the crisped rice cereal and coconut until well coated.

Spoon the mixture into the baking dish, spreading it into the corners and making sure the surface is even. Refrigerate for 30 minutes.

Heat a few inches of water in a saucepan over medium heat. Place the white chocolate in a bowl that fits over the saucepan. Once the chocolate has melted, stir to make sure it's smooth.

Spread the white chocolate evenly over the surface of the chilled bar base. Return to the refrigerator for at least 30 minutes to set.

Melt the remaining 2 tablespoons of milk chocolate in a separate bowl (over the same saucepan of water). Drizzle the milk chocolate in a decorative pattern over the white chocolate. If desired, decorate immediately with the crisped white chocolate pearls. Leave at room temperature to set.

Use the paper to transfer the slab to a cutting board. Use a large, sharp knife to cut into 21 bars.

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Recipe Source

Adapted from "Chocolat: Seductive Recipes for Baked Goods, Desserts, Truffles and Other Treats," by Eric Lanlard (Mitchell Beazley, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.