Equipment :
- Mixing bowl
- Spatula
- 8 × 8-inch baking dish
- Parchment paper
Ingredients:
- 3 cups crispy rice cereal
- 1 1/2 cups chocolate chips (keto, paleo, or vegan if desired)
- 1 cup peanut butter (or any nut or seed butter)
- 1/2 cup maple syrup or keto maple syrup
- 1/4 cup coconut oil (can be substituted with grass-fed butter)
Instructions:
- Line an 8 × 8-inch baking dish or deep baking tray with parchment paper and set aside.
- Place the crispy rice cereal into a large mixing bowl and set aside.
- In a microwave-safe bowl or small saucepan over low heat, combine the peanut butter, chocolate chips, maple syrup, and coconut oil. Heat until fully melted.
- Remove from heat and whisk until smooth and completely combined.
- Pour the chocolate mixture over the crispy rice cereal and mix until evenly coated.
- Transfer the mixture to the prepared baking dish and press down firmly.
- Refrigerate for at least 1 hour, or until firm.
- Remove from the pan and cut into bars.
Notes:
To Store:
Store crunch bars at room temperature in a sealed container for up to 2 weeks.
To Freeze:
Wrap individual bars in parchment paper and store in zip-top freezer bags. Freeze for up to 6 months.
Also Try:
Keto Crunch Bars
Nutrition Information:
(Per 1 bar)
- Calories: 142 kcal
- Carbohydrates: 16 g
- Protein: 4 g
- Fat: 10 g
- Sodium: 69 mg
- Potassium: 105 mg
- Fiber: 1 g
- Vitamin A: 30 IU
- Vitamin C: 1 mg
- Calcium: 30 mg
- Iron: 1 mg
- Net Carbs: 15 g