Peanut Butter Crispies

(from Cincoski28’s recipe box)

Source: Darby

Categories: Dessert

Ingredients

  • 1 1/2 tablespoons coconut oil
  • 2 cups peanut butter (I used crunchy Smart Balance)
  • 1/2 cup honey
  • 4 cups rice cereal {I used Erewhon Organic Brown Rice cereal}
  • 1 good handful (about a 1/2 cup) of mini-chocolate chips and/or shredded coconut

Directions

  1. In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.

  2. Then, add in the honey and stir well.

  3. Remove from heat and fold in rice crispy cereal.

  4. Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick. I also added coconut to half the pan for myself! Let chill in fridge for 20 minutes before cutting into squares. I keep these in the fridge so they stay nice and congealed… otherwise they get really crumbly.

  5. This is a picture of the adult version because my kids don’t like coconut. Did you know the coconut you find in the freezer section of the grocery store has a fraction of the sugar as the bagged sweetened coconut on the baking aisle? It’s true. {1 gram of sugar per serving}

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