What happens when you marry a Reese’s peanut butter cup to a classic rice crispy treat? Crispy peanut butter bars are born! And these little gems are SUCH a good time!
why crispy peanut butter bars
Just when you think it can’t get any better, they are much healthier than the aforementioned treats! These low calorie bars are made with dark chocolate, natural peanut butter (or almond butter), sprouted brown rice crisp cereal, vanilla, honey and coconut oil.
I got really excited when I discovered brown rice cereal because I saw it’s potential in recipes. It’s a healthier version of its white counterpart and it adds the perfect crunch! I immediately started thinking about all of the crunchy sweets I could create!
Btw, not sure what it says about a person who gets really excited over brown rice cereal.
These crispy peanut butter bars take 7.6 minutes to throw together.
Alright, I didn’t actually time it but it’s very quick. You can swap out the peanut butter for almond butter if there’s a peanut allergy in the house and they’ll be just as good.
preparing the peanut butter bars
To make the peanut butter part, warm the honey and peanut butter in the microwave for about 30 seconds so that it’s easy to spread. I used homemade peanut butter which isn’t as thick as store-bought so I didn’t even need this step. If you find your peanut butter is easily spreadable, go ahead and skip heating it. Careful not to over cook – the point is to simply make it spreadable. Add that with the vanilla to the brown rice cereal.
Line an 8×8 or 9×9 pan with parchment paper and place the rice cereal combo into the bottom of the pan and push down. Refrigerate for about 10 minutes to help it set.
making the chocolate topping
Now, prepare the chocolate! You can use a double-boiler or keep it simple and microwave the chocolate chips and coconut oil in 30 seconds intervals. Make sure you stir after each 30 seconds. Do not overcook – just get to a point where it’s smooth and spreadable. Spread onto the rice crispy top.
Put back in fridge to set. After it hardens, about 10 minutes, cut into squares. It’s best to keep these refrigerated so chocolate doesn’t melt.
crispy peanut butter barsCourse: Dessert
Everyone’s favorite combo: peanut butter and chocolate in crispy, crunchy bar form. This healthy version of the classic rice crispy treat takes minutes to throw together!
¾ cup creamy peanut butter
1/3 cup honey
¼ tsp sea salt
½ tsp pure vanilla extract
3 cups crispy brown rice cereal
1 cup dark chocolate chips (I use Lily’s)
1 TBS coconut oil
- Line an 8×8 or 9×9 baking pan with parchment paper and lightly grease.
- Combine peanut butter and honey and warm in microwave or double-boiler. If in microwave, heat for 30 seconds so that it’s spreadable. If still think and hard to spread, add another 30 seconds. Be careful not to overcook.
- Remove from heat and then mix in vanilla and sea salt.
- In a large bowl, pour peanut butter combination on to the brown rice cereal. Mix until all cereal is covered.
- Once mixed, place the ingredients in the lined baking pan and press down. Use a greased spatula to spread it until the top is even and smooth.
- To make the topping, warm the chocolate chips and coconut oil in the microwave or low on the oven. Warm just enough so the chocolate is melted and easy to pour. If you’re doing in microwave, do this in 30 second intervals, stirring after each one. It typically doesn’t take more than 60 seconds total.
- Pour the melted chocolate over the peanut butter combination, using a spatula to spread evenly.
- Refrigerate the treats for 60 minutes or put in the freezer for a shorter time (until the chocolate top is hard). Remove 5 or 10 minutes before eating so they’re easy to cut. Serve at room temperature.
- Store in refrigerated in plastic, sealed container.
- I used homemade peanut butter (Add roasted or raw peanuts in food processor and mix until smooth – about 5 minutes). You can use a natural, organic brand like Crazy Richards without added sugar.
- For the cereal I used Sprouted brown rice crisps from One degree.