Peanut Butter Chocolate Rice Crispy Treats
Servings: 12
Calories: 174kcal
Ingredients
- 8 oz baking chocolate (I used 6 oz semi sweet and 2 oz unsweetened)
- ⅔ cup peanut butter smooth, I used natural style
- ¼ teaspoon fine sea salt
- 4 cups crisp rice cereal
Instructions
- Roughly chop the chocolate and place in a large microwave safe bowl. Microwave in 20 second increments, stirring after each time until nearly melted. Add the peanut butter and microwave for one more 20-second burst.
- Add the salt and stir together with the melted chocolate and peanut butter until well combined. Fold in the crisp rice cereal until fully coated.
- Line a 9x9 inch baking pan with parchment paper or a silicone liner. Transfer the mixture to the prepared baking pan. Use a spatula or your hands and press the mixture firmly and evenly into the pan.
- Refrigerate for a minimum of 2 hours to set (or you can freeze for 1 hour).
- Once set, use the liner to lift the mixture our of the pan onto a cutting board. Slice into your desired size of squares or bars.
- Enjoy!
Notes
Leftovers
Store leftover bars in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days or freeze for up to 3 months.
*I find the texture is best when refrigerated.
Nutrition
Calories: 174kcal | Carbohydrates: 15g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 102mg | Potassium: 159mg | Fiber: 2g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 4mg
