If you liked my "healthy" fudge recipe, you will go equally crazy for these "healthy" rice crispy treats. I wish I could take credit for the recipe, but I can't. It was shared with me by my friend Robyn (thanks Robyn) and can be found here.
It's really so simple. All you need are the ingredients in this photo, a saucepan, a baking dish and your freezer.
Chocolate Peanut Butter Crunch Bar
CRUNCH BAR
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
5 tablespoons liquid sweetener (maple syrup, agave, etc.),
1 pinch of fine grain sea salt
1 teaspoon pure vanilla extract
1 cup rice crisp cereal (I used gluten free brown rice crispies)
PEANUT BUTTER SHELL DRIZZLE
2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
1.5-2 teaspoons coconut oil, as needed to thin out
1 teaspoon liquid sweetener (maple syrup, agave, etc.)
Directions:
For the crunch bar: Line a 9x5 inch loaf pan with two pieces of parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.
For the PB drizzle: Melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie. Snip a tiny hole in the baggie and drizzle the PB mixture onto the bar (you can also try drizzling it with a spoon, if desired).
Return bars to the freezer until the PB drizzle is solid, about 5 minutes.
Serve straight from the freezer or fridge. Bars will melt slightly at room temperature so I don't suggest keeping them out long. Store leftovers in the fridge or freezer.
And here is the final result! Tasty and not too terrible for you...my favorite combination!
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