Healthy Peanut Butter Rice Crispy Treats
For some reason this recipe makes me want to turn on Brittany’s Hit Me Baby One More Time. I guess peanut butter put me in a really good mood, just like 90’s music.
This poor recipe has been sitting in my drafts box for like 3 weeks now. I keep pushing it off and that is not okay! Delicious peanut butter and chocolate in the same recipe does not deserve to be shunned of the publish button.
Ingredients for Healthy Peanut Butter Rice Crispy Treats
- brown rice crisps
- coconut oil
- peanut butter
- brown rice syrup
- salt
- dark chocolate chips
I absolutely love the coconut oil in this recipe. It makes everything so creamy and give it a great taste as well!
I’ve tried to make this recipe before using puffed brown rice, but brown rice crisps is definitely the secret. I picked up a box of organic brown rice crisps from Whole Foods.
Feel free to add in any other nummy add-ins, such as chocolate chips, dried fruit, coconut chunks, or chia seeds. The more the merrier, right?
I drizzled dark chocolate on top because I think it looks pretty…and let’s face it, it tastes real good.
Blake and I are off to Kansas tomorrow for Thanksgiving until Sunday, so FFF may be a wee bit quiet over the next few days!
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Healthy Peanut Butter Rice Crispy Treats
Ingredients
- 2 cups brown rice crisps
- 1/4 cup coconut oil
- 1/4 cup peanut butter
- 1 and ½ tablespoon brown rice syrup
- salt, scant
- 3 tablespoons dark chocolate chips (optional)
Instructions
- First, line a 9×9 pan with parchment paper. Set aside.
- Next, Melt ¼ cup of coconut oil and ¼ cup of peanut butter. Pour into a large bowl. Add in brown rice syrup and salt, mix.
- Add in 2 cups of brown rice crisps and mix until everything is fully and equally coated. Pour into pan.
- Using a spatula, spread mixture evenly onto pan, then press into pan so the bars are compacted.
- Place into freezer for about 2 hours. Then using a sharp knife, slice into squares.
- Optional (and necessary) dark chocolate drizzle: melt 3T dark chocolate chips and transfer into a plastic sandwich bag. Cut the tip off and drizzle on chocolate. Place back into the freeze for about 10 minutes. EAT.
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