Categories: Dessert
Ingredients
- 1 1/2 tablespoons coconut oil
- 2 cups peanut butter (I used crunchy Smart Balance)
- 1/2 cup honey
- 4 cups rice cereal {I used Erewhon Organic Brown Rice cereal}
- 1 good handful (about a 1/2 cup) of mini-chocolate chips and/or shredded coconut
Directions
-
In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.
-
Then, add in the honey and stir well.
-
Remove from heat and fold in rice crispy cereal.
-
Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick. I also added coconut to half the pan for myself! Let chill in fridge for 20 minutes before cutting into squares. I keep these in the fridge so they stay nice and congealed… otherwise they get really crumbly.
-
This is a picture of the adult version because my kids don’t like coconut. Did you know the coconut you find in the freezer section of the grocery store has a fraction of the sugar as the bagged sweetened coconut on the baking aisle? It’s true. {1 gram of sugar per serving}