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Chocolate Topped Peanut Butter Crispy Treats
Servings
16
Ingredients
  • Vegan Canola Oil Spray
  • 1/4 cup coconut sugar
  • 1/4 cup light agave nectar
  • 3 cups vegan crispy brown rice cereal
  • 1/4 cup plus 2 tablespoons unsweetened, unsalted, all-natural creamy peanut butter
  • 3/4 cup vegan stevia sweetened chocolate chips
Servings
16
Ingredients
  • Vegan Canola Oil Spray
  • 1/4 cup coconut sugar
  • 1/4 cup light agave nectar
  • 3 cups vegan crispy brown rice cereal
  • 1/4 cup plus 2 tablespoons unsweetened, unsalted, all-natural creamy peanut butter
  • 3/4 cup vegan stevia sweetened chocolate chips
Instructions
  1. Lightly mist a 8” x 8” baking dish with spray.
  2. Add the cereal to a medium mixing bowl.
  3. In a small saucepan, stir the sugar and agave. Place the pan over medium heat. Stirring ocassionally, bring the mixture to a boil and allow it to boil for 60 seconds. Sir in the peanut butter until it is well incorporated. Immediately pour the mixture over the cereal. Using a rubber spatula, stir the mixture until the cereal is evenly coated. Spread the mixture into the prepared baking dish. Using a spatula press the mixture evenly in the pan to create an even layer throughout.
  4. Melt the chocolate chips in a microwave-safe bowl in 30 second intervals, stirring in between until fully melted. Pour the melted chocolate evenly over the cereal mixture and smooth it.
  5. Allow the chocolate to set, about 1 hour. Cut the bars into 16 even squares. Serve them immediately or store them in an airtight container for up to 3 days.
Recipe Notes

Makes 16 servings. Each (1 square) serving has: 115 calories, 3 g protein, 19 g carbohydrates (7 g sugar), 6 g fat, 2 g saturated fat, 0 mg cholesterol, 3 g fiber, 41 mg sodium

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