PB Rice Crispy Treats
Delicious and crunchy PB Rice Crispy Treats made without marshmallows for a unique twist on the classic treat.
Ingredients
Main Ingredients
- 3 ½ cups crispy rice cereal See notes for specifics.
- ½ cup honey Can be substituted with maple syrup for vegan option.
- ½ cup creamy peanut butter
- ½ teaspoon sea salt
- ¾ cup dark chocolate chips Can use white chocolate for a sweeter taste.
Instructions
Preparation
- Spray an 8-inch square pan with oil and press a piece of parchment paper into the bottom of the pan.
- Add the crispy rice cereal to a large mixing bowl.
Cooking
- In a small saucepan over medium heat, bring the honey to a boil. Let it boil for 1 minute.
- Remove the honey from heat and stir in the peanut butter and sea salt until smooth.
- Pour the mixture over the crispy rice cereal in the mixing bowl and stir well.
- Transfer the mixture to the prepared pan and pack it down firmly.
- Place the pan in the fridge or freezer to cool completely.
- For a chocolate topping, melt the chocolate chips and spread over the cooled mixture.
- Return to the freezer until the chocolate is hardened, then slice and serve.
Notes
Store in an airtight container for up to 3 days at room temperature or up to 2 weeks in the fridge. For best texture, keep in the fridge.