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Small batch PB cup rice crispies

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Prep Time 5 minutes
Servings 2

Ingredients
  

For the Base:

  • 1/3 cup creamy peanut butter, or any natural PB
  • 4 tbsp maple syrup
  • 1 tbsp coconut oil, refined or unrefined
  • 1/2 tsp vanilla extract
  • 1 1/2 cups gluten-free brown rice cereal

For the Topping:

  • 1/2 cup dairy-free chocolate chips, or regular
  • 1 tsp coconut oil, optional, for smoother melt
  • Flaky sea salt, optional, for finishing

Instructions
 

Prep the Pan:

  • Line a small 6x6 or 8x4 loaf pan with parchment paper, leaving overhang for easy removal.

Make the Base:

  • In a small saucepan or microwave-safe bowl, gently melt together peanut butter, maple syrup, coconut oil, and vanilla. Stir until smooth and warm.

Mix It Up:

  • Pour the mixture over the rice cereal in a medium bowl. Stir well to evenly coat. Fold in chopped mini PB cups.

Press:

  • Transfer the mixture to the prepared pan. Press down firmly using a spatula or clean hands to pack it tightly.

Add the Chocolate Topping:

  • Melt chocolate chips with coconut oil (if using). Pour over the bars and spread evenly. Sprinkle with flaky salt.

Chill & Slice:

  • Refrigerate for 1 hour or until firm. Lift from the pan and slice into squares.
Author: Ali Jenkins
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