Ingredients
Method
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.
- Add crispy rice cereal to a large mixing bowl and set aside.
- In a microwave-safe bowl or small saucepan, combine peanut butter, chocolate chips, maple syrup, and coconut oil.
- If using the microwave, heat in 30-second intervals, stirring between each, until completely melted and smooth. If using the stovetop, heat over low heat, stirring constantly until melted.
- Pour the chocolate mixture over the crispy rice cereal and fold gently but thoroughly until all cereal is evenly coated.
- Transfer the mixture to the prepared baking dish and press down firmly to create an even layer.
- Refrigerate until completely firm, at least 1 hour.
- Once firm, lift out of the pan using the parchment paper overhang and cut into bars on a cutting board.
- Serve and enjoy!
Nutrition
Notes
Storage Tips
- ROOM TEMPERATURE: These crunch bars can be stored in a sealed container at room temperature for up to 2 weeks in cooler climates. If your home is warm, they may become too soft.
- REFRIGERATOR: For firmer bars or in warmer environments, store in the refrigerator in an airtight container for up to 3 weeks.
- FREEZER: Wrap individual bars in parchment paper and place in freezer bags. They will keep well frozen for up to 6 months. Thaw at room temperature for 15-20 minutes before enjoying.
Recipe Notes
- For extra crunch, try using crunchy peanut butter instead of smooth.
- Make sure to press the mixture firmly into the pan for bars that hold together well.
- For a fun variation, sprinkle some extra cereal on top before refrigerating for more texture.
- These taste even better the next day after the flavors have had time to meld!
- For a peanut-free version, substitute sunflower seed butter or almond butter.