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Chocolate Peanut Butter Rice Krispies

Updated: 09 Aug 2017

Ingredients

  • 150g GF rice krispies
  • 75g smooth peanut butter

  • 1/3 cup maple syrup (about 75g)

  • 75g milk chocolate

  • 1 and 1/2 tbsp smooth peanut butter

Method

  1. Grease a square baking tin with butter and set aside. The bigger the tin, the thinner the bars will be.
  2. Add the cereal to a large mixing bowl. Set to one side.
  3. In a small saucepan over a medium low heat, add beanut butter and maple syrup. Stir until well incorporated, then, stirring occasionally, heat until bubbling. Then set a timer for two minutes and stir frequently during this time. Remove from the heat; the mixture will resemble thick caramel.
  4. Carefully pour over the dry cereal and stir and fold until well-incorporated.
  5. Pour into the baking pan and press down using a rubber spatula to form a smooth even layer. Leave to set at room temp or in the fridge for about half an hour.
  6. Turn out and place on a chopping board.
  7. Weigh out the chocoalte and peanut butter; microwave in short bursts and stir until combined. Pour the chocolate mixture over the bars and spread into an even layer. Leave to set then cut into individual bars.