YIELD: 12 BARS
I never tire of crispy rice treats. These feature peanut butter and are lightly painted with melted chocolate to give them extra oomph! Try these with chocolate hazelnut butter (Justin’s is a great choice) instead of peanut butter. Then just try not to eat the whole pan yourself.
Directions
Lightly grease an 8 × 8-inch baking dish using either margarine or coconut oil.
In a large saucepan over medium heat, melt the 3 tablespoons coconut oil slightly so that the bottom of the saucepan is coated.
Add the marshmallows and heat over medium heat until mostly melted, stirring often to prevent burning.
Stir in the maple extract, maple syrup, and peanut butter and continue to stir until completely incorporated.
Place crispy rice cereal into a large bowl and pour hot marshmallow mixture over the crispy rice cereal.
Mix quickly to ensure that all the cereal is coated with marshmallow mixture.
Spread mixture into the prepared pan and press down firmly using greased hands.
Let set until hardened, for about 2 hours.
Cut into 2 × 2-inch squares.
Melt chocolate over a double boiler and drizzle the chocolate onto all sides of the bars and place it onto waxed paper or a silicone mat.
Let chocolate harden completely before enjoying it.
Store in an airtight container for up to 1 week.
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Ingredients
3 tablespoons coconut oil
4 cups vegan marshmallows, such as Dandies
1 teaspoon maple extract
2 tablespoons maple syrup
½ cup smooth peanut butter
6 cups gluten-free crispy rice cereal
1 cup non dairy chocolate chips
