PURPOSE: A chocolate bar filled with rice cake and a manufacturing method thereof are provided to prevent the rice cake from being contaminated by microbes by concurrently extruding a bar-shaped rice cake and vegetable cream and to prevent chocolate quality degradation. CONSTITUTION: A manufacturing method of a chocolate bar filled with rice cake comprises mixing 50-62 wt% of tapioca starch, 35-45 wt% of glutinous rice powder, 1-2 wt% of refined salt, 1-2 wt% of glycerin fatty acid ester, and 0.1-1 wt% of sugar fatty acid ester and manufacturing a rice cake base by steam boiling off the same in a steam-mixer； measuring, melting, and homogenizing 25-30 wt% of white sugar, 5-10 wt% of trehalose, 25-30 wt% of starch syrup, and 35-40 wt% of polyglycitol syrup and manufacturing a sugar solution by heating the same； mixing the rice cake base, the sugar solution, and fruit chips to manufacture the rice cake； manufacture vegetable cream； concurrently extruding the rice cake and vegetable cream； cooling and cutting the extruded rice cake bar in a first cooling room； manufacturing a chocolate for coating, and spreading the exterior surface of the rice cake bar with the manufactured chocolate and the vegetable cream； and cooling the same in a second cooling room. [Reference numerals] (AA) Step of manufacturing rice cake by the processes of manufacturing a rice cake base, manufacturing a sugar solution, and mixing the rice cake base, the sugar solution, and fruit chips； (BB) Step of manufacturing vegetable cream； (CC) Step of simultaneously injection molding the rice cake and the vegetable cream； (DD) Step of cooling and cutting extruded contents； (EE) Step composed of the processes of manufacturing chocolate for coating, coating the manufactured chocolate on cut rope type rice cake coated with the vegetable cream, and cooling본 발명은 떡을 바 형태로 형성하고 외면에 초콜릿 도포한 초콜릿바 및 그 제조방법에 관한 것으로서, 떡 초콜릿 바 내부에 과일 칩이나 넛트 류를 함유한 떡 층을 형성하고, 떡층 외면에 도포된 식물성 크림 층을 형성하며, 이를 초콜릿으로 최종 코팅한 것을 특징으로 하는 것으로
