Next-Level Krispies
By Joanna Barajas
If you’re a snacker, you gotta try these bars.
It’s the clean version of those gooey rice krispies treats. I used to love those as a kid.
But now I avoid marshmallows because I’m not really sure what’s in them. So, I haven’t had a rice crispy treat in forever.
Until now! These revamped treats are made of all natural, healthy ingredients and are like rice krispie’s cousin. They are a little different, but so delicious. Some may argue they’re even better.
Instead of marshmallows, these bars are made with protein-rich peanut butter and maple syrup. And instead of butter, coconut oil takes its place. So it checks off more healthy boxes than the old version.
The result is heavenly. It doesn’t just taste good, it’s so much more satisfying. The big plus is that kids love them, too.
Now you can try the revamped version of rice krispie treats and feel good knowing exactly what goes in them.
Peanut Butter Rice Krispie Treats
Servings: 16 bars
Ingredients
For the treats:
* 3/4 cup natural creamy peanut butter (nothing added)
* 1/3 cup pure maple syrup
* 2 tablespoons virgin coconut oil
* 1 teaspoon vanilla extract
* pinch of salt (if your peanut butter isn’t already salted)
* 2 1/2-3 cups crispy brown rice cereal (or rice krispies)
For the chocolate topping:
* 3.5 oz 85% dark chocolate bar, broken up into pieces
Directions:
1. Line an 8×8 inch pan with parchment paper. Set aside.
2. Place a medium pot over low heat and add in peanut butter, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute.
3. Next, add in the crispy brown rice cereal; stir until combined and cereal is completely coated. Pour into the prepared pan, and use a spatula to flatten the top so it is even.
4. Next make the chocolate topping by adding chocolate to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer.
5. Pour melted chocolate over the bars and spread out the chocolate evenly.
6. Place pan in the refrigerator for 30 minutes or until the bars are completely cool and the chocolate is hardened.Then cut into 16 bars. Enjoy!
Notes: Bars should be kept covered in the fridge and will stay good for up to 1 week.
I hope you try this new recipe! Snap a picture and tag me @chefjoannas on instagram so I see how yours came out.
Chef Joanna is a graduate of Le Cordon Bleu in Paris and is a private chef for the stars. She also hosts pop up dinners and cooking classes inspired by her travels around the world. You can find more of her work at www.chefjoannas.com
For More Food Recipes Visit www.zapinin.com/food.
