Chocolate Peanut Butter Crispy Bars
Servings: 25 bars
Equipment
Ingredients
- 4 cups crispy rice cereal I use brown rice cereal, but any plain crispy rice cereal will work.
- 7 oz (200g) dark chocolate broken into pieces
- 1/3 cup creamy peanut butter natural creamy peanut butter made with just peanuts and salt.
- 1/4 cup real maple syrup
- 1 scoop protein powder vanilla or chocolate both work well
- 3/4 cup milk of your choice you can use dairy or your favorite non-dairy milk, unsweetened preferred.
- 1 teaspoon vanilla extract
- sea salt optional
Instructions
- Add the chocolate, peanut butter, maple syrup, protein powder, and milk to a small saucepan. Heat over low heat, stirring frequently, until everything is melted and smooth.
- Remove the saucepan from the heat and stir in the vanilla extract until well combined.
- Transfer the chocolate mixture to a very large mixing bowl. Add the crispy rice cereal and gently fold everything together until the cereal is evenly coated. Try not to crush the cereal too much; you want to keep that crispy texture.
- Line a pan with parchment paper, leaving a little overhang for easy removal. Transfer the mixture to the pan and spread it out evenly. Press firmly. This step is important! Use the back of a spoon, spatula, or another piece of parchment paper to really press the mixture down firmly. The more compact it is, the better the bars will hold together.
- Place the pan in the freezer for 2-3 hours, or until the bars are firm enough to slice.
- Remove from the pan, cut into bars, and sprinkle with a little sea salt if you like.
- Store the bars in an airtight container in the freezer for up to 3 months. They’re perfect to grab straight from the freezer whenever you’re craving something chocolatey and crispy.