These rice krispies are so good and easy to make - I was craving something quick and easy, crunchy and sweet but didn't want anything made with junk. So after scrolling on Pinterest for some ideas I found one and turned it into my own by swapping a few things around. These are also dairy and gluten-free with no refined sugar! Try them out and let me know what you think!
WHAT YOU NEED:
8x8 or 9x9 baking pan - lightly grease (I use avocado oil)
1 cup Peanut Butter (I use crunchy all natural)
1/3 Cup Agave (or maple syrup / honey)
1/4 tsp Himalayan Salt (or sea salt)
1 tsp Vanilla Extract
3 Cups Crispy Brown Rice Cereal (I used One Degree Organic Foods - sprouted brown rice cacao crisps)
CHOCOLATE PB ICING:
1 Cup Bittersweet Chocolate Chips (I use equal exchange)
1 TBS Peanut Butter
WHAT TO DO:
Melt the peanut butter and agave on low in a medium saucepan (careful not to burn). Once melted together add in the himalayan salt, vanilla extract and crispy brown rice then remove from the heat and transfer into the already greased baking pan. Make sure to press down firmly to get an even spread and to make sure it sticks together.
In another small sauce pan set the heat on low and mix in both the chocolate and peanut butter. Once melted together transfer and pour evenly over the rice krispies. After you've done this set aside in the fridge to chill for about 30-40 min.
*Tip: I like to add a bit of cracked salt on top to add a bit more flavor.