I think one of the first things I ever learned how to make on my own were rice krispie treats. I was about 8. The warmed butter, the melted marshmallow, the folding of krispies into the pot that was way easier said then done.
It was only a few quick ingredients and I remember that awesome feeling at the very end like… I did this. I created these little squares of crunchy, chewy heaven and now imma eat dem.
Rice krispie treats became our go-to dessert. Swim meets, bake sales, birthday parties, TGIF nights I had with my little neighborhood friends. Ok, maybe we made other desserts, but those rice krispie treats really stand out in my head. Maybe they stand out because of that independence I felt after I finished those tasty treats.
Well, I wanted to create something similar. A treat with a similar ease and more importantly a CRUNCH that would satisfy my rice krispie cravings. But then I combined that crunch I love with chocolate and peanut butter and magic happened.
It’s one of those recipes that feels super indulgent and you eat it for dessert, but the ingredients are really wholesome and delicious that you can feel good about eating them any time of day.
So lately I’ve been having a major obsession with puffed quinoa, as you know. You can use traditional rice krispies if you wish and you’ll get the same effect. I personally love using puffed quinoa because it’s gluten free and packed with protein.
My favorite puffed quinoa brand is no longer selling on amazon, so I did a search and I think these will be my new go-to brand. When someone told me that my favorite brand was no longer available, I had a mini heart attack. Followed by an aggressive internet search for a replacement. I’m convinced the ones I linked above will be perfect.
So let’s make some Crispy Chocolate Peanut Butter Bars!!
In a bowl, whisk together the peanut butter and agave nectar. Once it’s nice and smooth, fold in the puffed quinoa. Transfer the batter to a lined bread pan. Press it down until it’s an even layer on the bottom.
In a small bowl, melt the chocolate chips. I used the microwave and stirred them every 30 seconds until it was smooth. Add the coconut oil and stir until completely smooth. Pour the chocolate on top of the crunchy peanut butter layer and pop in the freezer for a couple hours. Use a sharp knife to cut into eight squares and store in the fridge until you’re ready to eat!
- 1½ cup natural peanut butter
- ¼ cup agave nectar (honey or maple syrup works)
- 1½ cup puffed quinoa
- ½ cup 60% cacao dark chocolate chips
- 1 tablespoon refined coconut oil
- couple pinches sea salt
- In a bowl, whisk together the peanut butter and agave nectar.
- Once it's nice and smooth, fold in the puffed quinoa.
- Transfer the batter to a lined bread pan.
- Press it down until it's an even layer on the bottom.
- In a small bowl, melt the chocolate chips. I used the microwave and stirred them every 30 seconds until it was smooth.
- Add the coconut oil and stir until completely smooth.
- Pour the chocolate on top of the crunchy peanut butter layer and pop in the freezer for a couple hours.
- Use a sharp knife to cut into eight squares and sprinkle with sea salt.
- Store in the fridge until you're ready to eat!