Crispy rice cereal is coated with melted chocolate, peanut butter, maple syrup, and coconut oil, then chilled in an 8-inch square dish. The bars require at least 1 hour in the refrigerator before cutting.
Ingredients
- 3 cups crispy rice cereal
- 1 1/2 cups chocolate chips
- 1 cup peanut butter, or another nut or seed butter
- 1/2 cup maple syrup
- 1/4 cup coconut oil, or grass-fed butter
Method
- Line an 8-by-8-inch baking dish or similarly deep tray with parchment.
- Put the crispy rice cereal in a large mixing bowl.
- Combine the chocolate chips, peanut butter, maple syrup, and coconut oil in a microwave-safe bowl or saucepan. Heat until melted, then whisk until fully incorporated.
- Pour the chocolate mixture over the cereal and stir until evenly coated.
- Transfer to the lined dish and press into an even layer.
- Refrigerate for at least 1 hour, until firm, then lift out and cut into bars.
Store in a sealed container at room temperature for up to 2 weeks. For freezing, wrap individual bars in parchment, place in zip-top bags, and freeze for up to 6 months.
