Earlier this year I had said I was going to try to aim for less sugary things to post about on my blog. I’ve sort of stuck to that resolution, but obviously I’ve had some setbacks! Since posting those all-kinds-of-awesome raspberry coffee brownies last week, I knew I had to finish this week off with something just as indulgent, but definitely healthier.
So, I turned to Southern In-Law, which is run by my friend, Kristy. Her blog is filled with all kinds of healthiness and best of all, her recipes are definitely indulgent, yet still healthy.
I took her version of peanut butter rice crispies (also known as Rice Bubbles or Rice Krispies) and coated it in melted peanut butter and chocolate. Oh. My. Goodness. You would not believe how insanely delicious these are, even though there are absolutely no sugar- and gelatin-filled marshmallows in these gorgeous treats.
That’s right, not a single marshmallow makes its way into these beauties; the sticky sweetness of the traditional marshmallows is replaced with rice malt syrup, which makes a perfect substitute. Add to that a few cups of puffed rice cereal, a generous helping of all natural peanut butter and a splash of vanilla and you have yourself some peanut butter rice krispies treats. It takes less than 5 minutes to prepare and after a few minutes in the refrigerator to set, they’re ready to eat!
Well, unless you feel the need to add something a little extra… like a chocolate topping! I simply melted a mixture of chocolate (approximately 70% milk chocolate, 30% dark chocolate), and a tablespoon of natural peanut butter and poured it on top of the cold rice krispies (straight from the refrigerator). And again, you’ll need to pop it back in the refrigerator to set.
It’s really hard to stop at just one, and even moreso knowing that they’re not full of refined sugars (besides what’s in the chocolate). Speaking of that, these can be made gluten-free, dairy-free and vegan, depending on the ingredients you choose. Or if you’re allergic to peanuts, try substituting the peanut butter with almond butter, cashew butter or sunflower butter!
Seriously, what are you still doing reading this? Skip to the recipe and make these chocolate and peanut butter rice krispies treats now!
- 3 cups puffed rice cereal
- ½ cup natural peanut butter
- Pinch salt
- ½ cup rice malt syrup (honey or agave will also work, but will lend a different flavor)
- 1 teaspoon pure vanilla extract
- 250g milk, semisweet or dark chocolate (your choice, or a mix!), chopped
- 1 tablespoon natural peanut butter
- Grease and line an 8×8-inch baking tin.
- Place cereal in a large bowl and set aside. In a small saucepan, combine peanut butter, salt, rice malt syrup and vanilla. Heat gently and stir until thoroughly combined and melted.
- Pour the peanut butter mixture over the cereal and stir until all the cereal is coated.
- Transfer the peanut butter cereal to the prepared tin and spread out evenly. Place a piece of parchment paper on top of the cereal and use another pan, or your hands, to flatten the top.
- Place the tin in the refrigerator to set for around 30 minutes.
- Near the end of the 30 minutes, place the chopped chocolate and 1tbsp peanut butter in a heatproof bowl set over a pan of gently simmering water (water should be about 1-inch high and the bowl should not touch the water), ensuring no water comes in contact with the chocolate mixture. Stir occasionally until melted and smooth.
- Take the peanut butter cereal from the refrigerator, pour the melted chocolate on top and smooth the surface. Return to the refrigerator for another 30 minutes or until chocolate is set.
- Cut into squares with a sharp knife, cleaning the knife after each cut.
- Store in an air-tight container in the refrigerator; let them warm up to room temperature to soften up the chocolate before serving, if desired.