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I loved Rice Krispies as a little girl and always made them for my kids when they were young.
A few years ago I tasted ones made with gluten free cereal, peanut butter and dark chocolate icing. They were soooo yummy and a healthier version!! These treats are easy to make and they can easily be made gluten free, dairy free and/or vegan.
It’s definitely time to make these again. If you have leftovers, they are perfect to keep in the freezer when you want a yummy treat or have unexpected company!
If you’re looking for another square, try my recipe for Brown Rice Crispy Squares!
Makes approximately 24-30 squares
Ingredients for Squares:
Ingredients for Chocolate Icing
Line a 9 x 11 inch aluminum pan with parchment paper.
In a medium sized saucepan, stir together the peanut butter, maple syrup, vanilla, and almond milk together over low-medium heat. Once combined, slowly add in the cocoa power and the kosher salt. Stir over low heat being careful not to burn.
Mix in the 3 cups of rice crispies and remove from heat. Add 1/2 cup of dark chocolate chips and stir well. Spread this mixture into the pan lined with parchment paper. Press down firmly and evenly. Place in the freezer for at least 10 minutes to chill.
Meanwhile, make the chocolate icing by melting the chocolate chips and coconut oil in a microwave bowl in increments of 15 seconds, stir and then repeat until melted. Mix the peanut butter into the chocolate mixture with a dash of sea salt and stir until completely combined.
Remove the pan from the freezer when firm and spread the icing on top of rice crispies using a spatula.
Place in the freezer for 45-50 minutes until firm. Let stand for 10 minutes before cutting or else the chocolate will crack. Store in the freezer or fridge if you have leftovers!