Chocolate Rice Crispy with Peanut Butter

Chocolate Rice Crispy bars with Peanut Butter
choco.rice.cripsy

Ingredients:

CRISPY BAR
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
5 tablespoons liquid sweetener (I use agave), or to taste
pinch of fine grain sea salt, to taste
1 teaspoon pure vanilla extract
1 cup rice crisp cereal

PEANUT BUTTER SHELL DRIZZLE
2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
1.5-2 teaspoons coconut oil, as needed to thin out
1 teaspoon liquid sweetener (agave)

Directions:

  1. For the crispy bar: Line a 9×5 inch glass pan (Pyrex) with two pieces of parchment paper, one going each way. In a sauce pan over low heat, melt the coconut oil and then whisk in the rest of the ingredients (except the rice crisp) to taste. Once the mixture is smooth remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out, and then freeze for 10-15 minutes, or until the chocolate is solid.
  2. For the PB drizzle: Melt the coconut oil and then whisk in the peanut butter and agave. Scoop into a plastic bag.
  3. Remove crunch bar from freezer. Cut a small hole in the bag and drizzle the PB mixture onto the bar.
  4. Return bars to the freezer until the PB drizzle is solid, about 5 minutes.
  5. Serve straight from the freezer or fridge.  Don’t leave the bars out too long, they will melt slightly at room temperature.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s