After making the crunchy rice krispies, I decided to try a vegan **healthier** option and these turned out great!! Peanut butter & chocolate - no better duo!!
Ingredients:
- 2 tbsp coconut oil
- 3/4 cup organic creamy peanut butter
- 1/3 cup maple syrup
- 1 1/2 tbsp vanilla extract
- 1/8 tsp sea salt
- 3 1/2 cups rice krispies
- 1 cup vegan dark chocolate chips
Line a 9 x 9 baking dish with parchment paper. In a pot over low heat, stir together coconut oil, peanut butter, maple syrup, vanilla, and salt until well combined. Turn off the heat and mix in the rice krispies and pour into the baking dish. Use the back of a spoon to flatten into one layer. Melt the chocolate chips in the microwave in 30-second increments and spread on top of the peanut butter rice krispies. Refrigerate for 30 minutes or until chocolate is hard. Voila!
Ingredients:
- 2 tbsp coconut oil
- 3/4 cup organic creamy peanut butter
- 1/3 cup maple syrup
- 1 1/2 tbsp vanilla extract
- 1/8 tsp sea salt
- 3 1/2 cups rice krispies
- 1 cup vegan dark chocolate chips
Line a 9 x 9 baking dish with parchment paper. In a pot over low heat, stir together coconut oil, peanut butter, maple syrup, vanilla, and salt until well combined. Turn off the heat and mix in the rice krispies and pour into the baking dish. Use the back of a spoon to flatten into one layer. Melt the chocolate chips in the microwave in 30-second increments and spread on top of the peanut butter rice krispies. Refrigerate for 30 minutes or until chocolate is hard. Voila!
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