I have made these so many times in the past 2 months and let me tell you they do not get old! They are so easy to make, require 0 baking time and are made with minimal ingredients. You can sub the peanut butter for cashew, almond or any other nut butter mixture. I also keep these in the freezer and have been eating them with my ice cream at night. You cannot go wrong with these!
For the rice crisp cereal, I used Inspired Organics. You want to go with an airy / lightweight option versus a more dense one. Both will work, but the airy texture really adds to these.
I adapted the original recipe of these from Joy Food Sunshine blog. She has great stuff on her site!
Ingredients:
Directions:
Mix peanut butter, honey and vanilla in a mixing bowl. You want to use creamy peanut butter to begin with, but if it is not creamy you should melt it prior to mixing.
Once mixed, add the rice cereal to the bowl and mix very well. You want all the rice crisps to be covered in the honey/PB coating.
To a microwave safe bowl, add 1 C of chocolate chunks and 1/2 tbsp of coconut oil. Melt for 2 minutes on medium, mixing halfway.
Line an 8x8 pan with parchment paper and grease with coconut oil spray.
Pour coated rice crisps into the pan and use a greased spatula to press the mixture evenly throughout the pan.
Once chocolate is melted, pour it on top of the rice crisps and use a spoon to cover evenly. Sprinkle some sea salt on top.
Store in the fridge for 1 hour before cutting into squares and eating.
Ingredients
Directions
Mix peanut butter, honey and vanilla in a mixing bowl. You want to use creamy peanut butter to begin with, but if it is not creamy you should melt it prior to mixing.
Once mixed, add the rice cereal to the bowl and mix very well. You want all the rice crisps to be covered in the honey/PB coating.
To a microwave safe bowl, add 1 C of chocolate chunks and 1/2 tbsp of coconut oil. Melt for 2 minutes on medium, mixing halfway.
Line an 8x8 pan with parchment paper and grease with coconut oil spray.
Pour coated rice crisps into the pan and use a greased spatula to press the mixture evenly throughout the pan.
Once chocolate is melted, pour it on top of the rice crisps and use a spoon to cover evenly. Sprinkle some sea salt on top.
Store in the fridge for 1 hour before cutting into squares and eating.
