I found this recipe on Oh She Glows, and followed the bar prat of the recipe pretty true-to-form, subsituting only peanut butter for the superseed butter. The major difference was in the topping. Rather than a bit of a drizzle chocolate topping, I doubled the recipe so it would be more of a top layer and added flaked sea salt on top. The result was peanutty, crispy, chocolatey, coconutty, salty goodness that disappeared off my kitchen counter before I could blink. I will definitely be making these again!
Crispy Peanut Butter Treats (adapted from Oh She Glows)
Ingredients
Crispy Peanut Butter Treats (adapted from Oh She Glows)
Ingredients
½ cup brown rice syrup
½ cup natural peanut
butter
1 tablespoon non-dairy
butter
1 tablespoon pure
maple syrup
1/4 teaspoon fine
sea salt, or to taste
1 teaspoon pure
vanilla extract
3 ½ cups rice crisp
cereal
2/3 cup non-dairy
chocolate chips
1 teaspoon coconut oil
Unsweetened shredded
coconut, for garnish
About 1 teaspoon flaked
finishing salt
Prepare an 8 inch x 8
inch square pan, by lining it with 2 pieces of parchment paper, one going each
way.
In a large pot over
low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup,
and salt. Stir well until super smooth and heated through. You could also
do this step in the microwave!
Remove from heat and
stir in vanilla extract. Then, stir in the rice cereal.
Scoop into pan and
spread out evenly. Press down with lightly wet fingers. Place in freezer to set
for 5 minutes while you make the chocolate topping.
In a small microwave-proof
bowl, melt the chocolate chips and coconut oil by heating on 50% power for 2
minutes. Remove and stir. Continue heating on 50% power for 30 second intervals
until ¾ of the chips are melted. Then, stir until smooth.
Remove the pan from
freezer and spread the melted chocolate mixture on top. Sprinkle with coconut finishing
salt. Place in the freezer until firm, about 10 minutes, or leave at room
temperature for about a half hour. Slice into squares and enjoy!