5-Ingredient Peanut Butter Crunch Bars
Ingredients
- 1/3 cup (105 g) maple syrup (or any other liquid sweetener)
- 1/2 cup (120 g) peanut butter (+ 1/3 cup more if you like/see notes)
- 1/4 tsp sea salt (optional/see notes)
- 1 tsp vanilla extract
- 3 cups (130 g) rice puffs
- 5 oz (140 g) dark chocolate chips (dairy-free)
Preparation
Line a 6×6 inch (ca. 15 cm) pan or 7×7 inch (ca. 18 cm) pan with parchment paper. You can also use an 8×8 inch (ca. 20 cm) pan, however, the bars will be less thick.
Add liquid sweetener, 1/2 cup peanut butter, vanilla extract, and salt to a bowl, and stir to combine
Add the rice puffs to the bowl and stir until the rice cereal is well-coated. Depending on the size of the rice puffs, you will need 2 1/2 to 3 cups
Spread the mixture in the pan and press it down as firmly as possible with a spatula. You can also use the bottom of a jar to compress the mixture
I added 1/3 cup peanut butter in addition on top, but this step is optional
Melt the chocolate chips in a double-boiler or in a microwave and pour the melted chocolate over the peanut butter cereal mixture. Spread it evenly
Put the pan in the fridge for about 60 minutes (or in the freezer for a shorter time)
Cut into bars (which works best with a hot knife) and enjoy! Store leftovers in an airtight container in the fridge
