Chocolate Peanut Butter Crunchies

Everyone reading this blog probably knows by now that I love chocolate. Yummy!

Unfortunately, chocolate doesn’t love my waistline, so I have to work really hard at portion control and willpower. When I whip up chocolate snacks, they have to be freezer-friendly.

Chocolate Peanut Butter Crunchies

Today, I have a slightly healthier version of the ever-popular rice krispie treats.

You will need:

  1. Rice krispies – the good old Kellogg’s brand or a store brand, regular or cocoa flavored – it doesn’t matter
  2. Peanut butter
  3. Chocolate chips
  4. Coconut oil
  5. Honey or maple syrup
  6. Craisins (optional – leave them out if you don’t like them)

Chocolate Peanut Butter Crunchies

When it comes to crispy rice cereal, you can use the well-known Snap, Crackle, and Pop brand, or the generic, no name, store brand name. There’s not a huge difference. For these treats I like the cocoa flavored crispy rice cereal, but the last time I bought a box there wasn’t any, so I just had to go with the regular cereal.

I’ve made this snack many times with maple syrup, but I’m switching back to honey. I find the honey has a nicer consistency for pouring and how it sets up. You go with your personal preference, whatever you have on hand, or whether or not you’re vegan.

If you don’t like craisins, leave them out. I like the tartness they bring to the squares. Plus, I like to think it helps make the recipe just slightly healthier!

If you like peanut butter cups, you’ll like this recipe.

If you want to save money and make snacks at home, you’ll love this easy recipe!

We’re all about saving money and time around here.

Chocolate Peanut Butter Crunchies

Here’s how to make them.

Put four cups of the crispy rice cereal into a large bowl. If you’re including craisins in this recipe, put them in too. Give them a stir.

In a microwavable bowl, put one and a half cups chocolate chips, a cup of peanut butter, about a quarter cup coconut oil, and half a cup of honey or maple syrup. Put in the microwave for 45 seconds and give it a stir. Put it back in the microwave for another 45 seconds (or less) and stir again. Once it’s all melted, pour over the crispy rice and craisins and stir to coat.

Line an 8” x 8” casserole dish with parchment paper and pour the mixture in. Use a spoon to get the top as flat and even as you can. Refrigerate until firm.

I usually leave it in the fridge at least a couple of hours, sometimes overnight. It just depends on what time it is when I got the idea to make them.

Then I remove from the fridge, pull up the parchment paper, and put on a chopping block. I cut into squares. I usually get 20 to 24 squares, depending on how I cut them.

At this point I might eat one. Then I put them back in the fridge again. At some point I decide I’m ready to put them into a freezer bag.

Chocolate Peanut Butter Crunchies

Oh, I might eat another square during the transfer!

Then away into the freezer they go so I can’t pig out on them.

It was actually because of these bars, and me looking for a snack, that I discovered the creepy food thief had raided my freezer!

The Creepy Food ThiefThe Chocolate Peanut Butter Crunchies are that good. People steal for them!

Chocolate Peanut Butter Crunchies

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