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No-Bake Peanut Butter Chocolate Crisp Rice Treats – vegetarian recipe
Stav Kogan

No-Bake Peanut Butter Chocolate Crisp Rice Treats

A nostalgic, no-bake dessert combining salty peanut butter and rich chocolate with chewy, crunchy crisp rice cereal. These crowd-pleasing squares are easy to make with just a few pantry staples.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 20 square
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (250g / 8.8 oz) natural peanut butter
  • 1/2 cup (100g / 3.5 oz) raw sugar
  • 1/2 cup (100g / 3.5 oz) packed brown sugar
  • 3/4 cup (255g / 9 oz) honey
  • 4 cups (112g / 4 oz) crisp rice cereal
  • 1 tablespoon (14g / 0.49 oz) unsalted butter
  • 1 1/2 cups (255g / 9 oz) semisweet chocolate chips
  • For perfectly clean cuts, run a large, sharp knife under hot water and wipe it dry before each slice. The warm blade will glide through the chocolate and bars without cracking.
  • To easily press the sticky mixture into the pan, lightly grease your spatula or place a piece of parchment paper on top of the mixture and press down with your hands.
  • To make this recipe vegan, simply swap the honey for maple syrup or agave nectar, and use dairy-free butter and vegan chocolate chips.
  • For an extra gourmet touch, sprinkle a little flaky sea salt over the melted chocolate before it sets. The salt beautifully enhances the peanut butter and chocolate flavors.

Method
 

  1. Prepare your pan by lining a 9x9 inch baking pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
  2. In a medium saucepan, combine the peanut butter, raw sugar, brown sugar, and honey. Melt over low heat, stirring continuously until the mixture is smooth and the sugar has dissolved. Be careful not to let it boil.
  3. Remove the saucepan from the heat. Gradually pour in the crisp rice cereal and stir gently with a spatula until the cereal is evenly coated in the peanut butter mixture.
  4. Transfer the mixture to your prepared baking pan.
  5. Using the back of the spatula or a piece of parchment paper, press the mixture down firmly and evenly into the pan.
  6. To make the topping, create a double boiler.
  7. Place the butter and chocolate chips in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water).
  8. Stir constantly until the chocolate and butter are completely melted and smooth.
  9. Pour the melted chocolate over the pressed cereal base and spread it into an even layer with a spatula.
  10. Let the pan cool at room temperature for at least 1-2 hours, or place it in the refrigerator for 30-45 minutes to speed up the process, until the chocolate is firm.
  11. Once set, lift the bars out of the pan using the parchment paper handles.
  12. Place on a cutting board and slice into 20 squares.
  13. Serve and enjoy!

Nutrition

Calories: 240kcalCarbohydrates: 36gProtein: 4gFat: 11g

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