Ingredients
Scale
- 1/4 cup (64 g) creamy no-stir almond butter*
- 1 Tbsp (15 ml) coconut oil
- 1/2 cup (160 g) brown rice syrup or honey
- 1 tsp vanilla extract
- 3 cups (90 g) crispy rice cereal**
- 3 – 4 Tbsp (33–44 g) chocolate chips
Instructions
- Line an 8×8 (20x20cm) baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
- In a medium-sized saucepan over medium heat, add the almond butter, coconut oil, syrup, and vanilla, stirring until the almond butter is melted and fully combined with the honey.
- Remove the pan from the heat and add the cereal, stirring until it becomes well incorporated.
- Transfer the mixture into your prepared baking pan and use a greased spatula or your hands to distribute the mixture evenly, pressing down firmly to ensure that the mixture is tightly packed.
- Place the chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When the chocolate is fully melted, drizzle it over the top of the packed cereal mixture using a spoon.
- Place the pan in the fridge and allow the bars to cool for ~30 minutes before cutting them into squares using a sharp knife.
Notes
* You could also use peanut butter, or use a soy nut butter to make these nut-free. Just be sure to use the no-stir store-bought variety, as the natural oils and different textures could prevent the bars from sticking together properly.
** Make sure to use a certified gluten free cereal if you need these to be gluten free.
- Prep Time: 10 mins
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