Chocolate Peanut Butter Rice Krispie Treats
Vegan, gluten-free, and lower in sugar cereal treats perfect for a healthier dessert.
Servings: 18 bars
Equipment
- 9-by-13-inch pan
Ingredients
- 6 cups crispy rice cereal (brown or regular)
- 2/3 cup honey
- 2/3 cup natural, creamy peanut butter or any nut or seed butter
- 2 Tbsp unsweetened cocoa powder or cacao powder
- 1 tsp vanilla extract
- 1/4 tsp fine salt omit if your peanut butter is salted
- 1/2 cup mini chocolate chips
Instructions
- Add rice krispie cereal to a large bowl. Line a 9-by-13 inch baking pan with parchment paper or foil then set aside.
- Add honey, peanut butter, and cocoa powder to a small pot. Stir over medium heat until mixture is smooth and starts to bubble. Remove from heat and stir in vanilla and salt (if using). Do not cook the mixture for too long or it will start to harden and separate.
- Immediately pour hot peanut butter mixture over the rice cereal. Add chocolate chips and stir until all the cereal is well coated in the sticky chocolate mixture. This will take a little while but keep mixing with a spatual or with your hands if the chocolate is cool enough to handle. Once completely mixed, dump the coated cereal into your prepared pan. Spread as evenly as possible. Pack the mixture really well so it sticks together and will form even bars when cut. I like to lay another sheet of parchment on top and use the bottom of a measuring cup to pack and flatten the surface of the pan.
- Chill pan until the cereal mixture is set and hardened, about 20 to 30 minutes in the fridge. Once set, use the sides of the parchment or foil to remove the block of cereal treats from the pan then cut into bars (I did 18 rectangles, but you could cut them into 16 squares if you'd prefer.) Serve as is or store in the fridge for up to a week.
Notes
To dress your treats up for Halloween, drizzle each one with melted white chocolate then press on some candy eyes or homemade chocolate eyes.