- 3 cups rice crispies cereal
- 2/3 cup nut butter or allergy-friendly sub
- 1/2 cup agave or honey
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- optional 2-3 tbsp protein powder
*To make the optional chocolate topping, simply melt 1/2 cup chocolate chips with 2-3 tsp oil. Chocolate burns quickly, so be careful and stir very often. I also stop heating before all the chips are melted, then keep stirring without heat to finish the melting process.If not already stir-able, gently heat the peanut butter to soften. Stir with the sweetener, vanilla extract, and salt. Pour over the rice crispy cereal and stir very well, making sure to coat all the crispies. You can either form the mixture into rice crispy treat balls, or line an 8x8 pan with parchment or wax and spread the mixture evenly into the pan. (Note: Feel free to double the recipe and use a 9x13 pan if a larger yield is desired.) Place a second sheet of parchment or wax on top, then press down as firmly as you possibly can. If desired, top with the chocolate sauce. Freeze for at least a 1/2 hour before slicing into bars. Leftovers can be refrigerated, frozen, or stored loosely covered in a cool place.View Nutrition Facts
Calories: 126kcal