Ingredients
Base
- 1 1/4 cups creamy peanut butter (not natural)
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 3 cups crispy rice cereal
Chocolate Topping
- 1 cup semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil (or additional butter)
Equipment
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Large mixing bowl
- Spatula
Instructions
1. Prepare your pan
- Line your 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Make the peanut butter base
- In a large mixing bowl, combine the peanut butter and softened butter. Cream together until smooth (an electric hand mixer is helpful for this).
- Gradually add the powdered sugar and mix until well-combined and fluffy.
- Gently fold in the crispy rice cereal until evenly coated.
3. Assemble the bars
- Press the peanut butter mixture into the prepared pan, creating an even layer.
4. Melt the chocolate
- In the medium saucepan, combine chocolate chips and coconut oil (or butter) over low heat.
- Stir constantly until melted and smooth.
5. Chocolate topping
- Pour the melted chocolate over the peanut butter base and spread evenly.
- Tilt the pan slightly if needed to ensure even chocolate coverage.
6. Chill and enjoy
- Refrigerate the bars for at least 2 hours, or until the chocolate is fully set.
- Using the parchment overhang, lift the bars out of the pan and slice into squares.
- Store in an airtight container in the refrigerator for up to a week.
Tips
Customize the cereal: Swap crispy rice cereal for other options like cornflakes for a different texture.
Nut butter variation: Use your favorite nut or seed butter instead of peanut butter. Just make sure it’s creamy, not natural style.
Extra crunch: Add chopped peanuts or other toppings to the chocolate layer before it sets.
Gluten free: Ensure your crispy rice cereal is certified gluten-free.
