Break the chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 30-second bursts, stirring each time, until the chocolate is smooth and melted, with a rich aroma filling the air.
In a large mixing bowl, pour in the crispy rice cereal. Drizzle the melted chocolate over the cereal and add honey, melted butter, and vanilla extract if using.
Gently fold everything together with a spatula until the cereal is fully coated and the mixture is glossy and sticky, releasing a sweet chocolate scent.
Transfer the mixture into your prepared baking dish lined with parchment paper. Use the back of the spatula or a clean hand to press it evenly into the corners and flatten the top with a firm, smooth motion.
Sprinkle chopped nuts or dried fruit over the top if desired, pressing them lightly into the surface to ensure they stick.
Place the dish in the fridge and chill for at least 2 hours, or until the mixture is firm, glossy, and holds its shape when gently pressed.
Once set, lift the entire block out of the dish using the parchment paper edges and transfer to a cutting board.
Use a sharp knife to cut the block into even squares or bars, revealing a crunchy, chocolatey interior with a shiny finish.
Arrange the bars on a plate or store them in an airtight container in the fridge for up to a weekâperfect for quick, satisfying bites anytime.
