These chocolate peanut butter rice krispie bars are a fun twist on the iconic rice krispie treat. Since butter and marshmallows are skipped, they are healthier too.
Why Skip the Butter & Marshmallows?
I wanted to create a recipe that made the peanut butter and chocolate really standout! I found that when you use extra peanut butter, you lose the need for the sticky marshmallows and oily butter.
And since I am always looking for ways to reduce saturated fat and added sugar, I was thrilled to find I could make do without the butter and marshmallows. This is a heart healthy version of a fun treat! Read on to learn how it is done.
What You’ll Need
Ingredients:
- 1 cup natural peanut butter (Ideally unsweetened and unsalted, found at Trader Joe’s)
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons maple syrup
- 2 cups Rice Krispies or brown rice crisps (I used Nature’s Path Whole Grain Brown Rice Crisps)
- 1 cup dark chocolate chips (I used Guittard)
Kitchen Tools:
- large bowl
- 2 small microwave safe bowls for heating peanut butter and melting chocolate chips
- 8×8 pan
- parchment paper
How to Make Chocolate Peanut Butter Rice Krispie Bars
First, you’ll need to heat the peanut butter. In a small microwave safe bowl, combine peanut butter, maple syrup, and optional vanilla extract. Stir well and microwave for 1.5 minutes.
Next, pour the chocolate chips into a small microwave safe bowl. Heat for 2 minutes, stir, and heat for another 1-2 minutes if needed.
In a large bowl, pour the rice krispies. Pour the warm peanut butter on top. Stir well.
Line an 8×8 baking pan with parchment paper. Pour the peanut butter rice krispies into the pan. Press the rice krispies down till it spreads and hardens into a firm block.
Next, drizzle and spread the melted chocolate on top.
Cover the pan and refrigerate or freeze for at least 30 minutes. The chocolate should be firm before you cut it. Finally, cut into bars and enjoy!
Variations
- Instead of using Rice Krispies, you can use brown rice crisps such as Nature’s Path Whole Grain Brown Rice Crisps.
- You can use any type of peanut butter- stir, no stir, unsalted, or salted.
- Instead of maple syrup, you use another liquid sweetener such as honey, agave syrup, brown rice syrup, etc.
- Instead of dark chocolate chips, you can use semi-sweet or milk chocolate instead. Or even skip the chocolate.
Storage Instructions
Store chocolate peanut butter rice krispie bars in an air-tight container in the refrigerator for up to a week. Or freeze in a Ziplock freezer bag for up to 6 months.
If you are looking for more treats, check out my other recipes: Eggless Blueberry Muffins & More and Flaxseed Pudding with Apples, Cinnamon, and Walnuts!
Chocolate Peanut Butter Rice Krispie Bars
Equipment
- 1 large bowl
- 2 small microwave safe bowls
- 1 8×8 pan
- parchment paper
Ingredients
- 1 cup peanut butter ideally unsalted and unsweetened natural peanut butter
- 1 teaspoon vanilla extract optional
- 2 tablespoons maple syrup
- 2 cups rice krispies brown rice crisps can be used instead
- 1 cup dark chocolate chips
Instructions
- In a small bowl, combine peanut butter, maple syrup, and optional vanilla extract. Stir well. Microwave for 1.5 minutes.
- Pour chocolate chips into a small microwave safe bowl. Heat for 2 minutes in the microwave. Stir and if not fully melted, microwave another 1-2 minutes.
- Pour rice krispies into a large bowl.
- Add warm peanut butter to the rice krispies. Stir well.
- Line an 8×8 pan with parchment paper.
- Pour peanut butter and rice krispies into the pan. Press down till it spreads and hardens into a firm block.
- Drizzle and spread melted chocolate on top.
- Cover the pan and refrigerate or freeze for at least 30 minutes. The chocolate should be firm before you cut it.
- Cut into bars and enjoy!!!!
