Peanut Butter Chocolate Rice Krispies
These delicious peanut butter chocolate rice krispies, or "buckeye bars" with a twist are super easy and require no marshmallows. They are vegan, gluten free, low in sugar and have an optional protein addition!
Equipment
- 8x8 Pan
Ingredients
- 3 cups brown rice krispies sub regular
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 2 scoops vanilla protein powder optional
- 1.5 cup dark chocolate
- 1 tsp coconut oil
Instructions
- Start by melting the peanut butter over low heat or in the microwave in 30 second intervals until it is liquidity.
- Add the maple syrup into the heated peanut butter and stir well. If you are adding the vanilla protein powder, add this in here as well
- Fold in the brown rice krispies until combined and sticky. In a lined 8x8 baking pan, add the mixture in and press down firmly
- While the peanut butter rice krispies set, melt the dark chocolate and the coconut oil in the microwave in 30 second intervals until the chocolate is just melted (be sure not to heat for too long, as you do not want the chocolate to burn)
- Pour the melted dark chocolate over the peanut butter rice krispies and place in the fridge to let set for at least 15 minutes.
- Using a knife, cut into 16 squares and enjoy!
Notes
- I used Nuzest Vanilla Protein Powder, which is vegan
- See notes above for all substitution options
Did you make this recipe?Leave a rate and review below. And be sure to tag @naturallybeingnat on Instagram!
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