Chocolate Peanut Butter Crispy Bars

Ingredients

• 2 1/2 cups gluten-free puffed brown rice cereal
• 1/2 cup (128g) peanut butter
• 1/3 cup (107g) maple syrup
• 2 tablespoons coconut oil
• 1/4 teaspoon kosher salt (optional - use if your peanut butter is unsalted)
• 6 oz. dark chocolate (chopped)
• 2 tablespoons peanut butter
• 1/4 cup chopped roasted peanuts
• 1 teaspoon flaky sea salt

Instructions

1. 1

   Line an 8x8” square baking pan with parchment paper and spray with nonstick spray. Set aside.

2. 2

   Place the puffed brown rice cereal in a large mixing bowl.

3. 3

   In a small saucepan, combine the peanut butter, maple syrup, coconut oil, and salt if using, over medium-low heat. Whisk to incorporate and melt the coconut oil, and then bring to a boil. Turn down to a simmer and let bubble for 3 minutes, whisking the whole time.

4. 4

   After 3 minutes, remove from the heat and pour over the brown rice cereal. Stir to combine completely, making sure to coat all of the cereal.

5. 5

   Pour the mixture into the prepared pan and use your hand or a spatula to press the bars down firmly. Set aside to let them firm up.

6. 6

   While the bars firm up, place the chopped dark chocolate and peanut butter in a microwave safe bowl and microwave in 30 seconds increments, stirring between each, until it’s smooth and melted.

7. 7

   Spread the chocolate over the peanut butter crispy bars. If using, garnish with peanuts and flaky sea salt.

8. 8

   Let firm up in the fridge for at least 30 minutes before cutting into 16 squares. Store in the refrigerator.