Servings & Timing
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 9 large bars or 16 small squares
- Dietary: Vegetarian, Gluten-Free (use gluten-free crispy rice cereal)
Ingredients
Base Mixture
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 3 cups crispy rice cereal (Rice Krispies or GF alternative)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Topping
- ½ cup extra chocolate chips (for shine + texture)
Instructions
1. Prepare the Pan
Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides for easy lifting later.
2. Melt the Base
In a large heatproof bowl, combine:
- milk chocolate chips
- semi-sweet chocolate chips
- peanut butter
Microwave in 30-second bursts, stirring well between each round until completely smooth and melted.
3. Add Flavor
Stir in:
- vanilla extract
- pinch of salt
Mix until fully combined.
4. Mix in the Crunch
Add the crispy rice cereal and gently fold until every piece is coated in the chocolate-peanut butter mixture.
5. Press Into the Pan
Pour mixture into your lined baking pan.
Use a spatula to press it down firmly and smooth the top.
6. Add the Topping (Optional)
Sprinkle ½ cup chocolate chips on top and gently press them into the surface.
7. Chill
Refrigerate for 1 hour, or until fully firm.
8. Slice & Serve
Lift using the parchment overhang.
Cut into 9 bars (large) or 16 squares (bite-size).
Enjoy straight from the fridge for extra crunch!
Notes
- Make it healthier: Use natural peanut butter and dark chocolate chips.
- Add protein: Stir in ½ cup vanilla or chocolate protein powder.
- Add toppings: Crushed nuts, coconut flakes, or sea salt flakes are amazing.
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Storage:
- Fridge: up to 1 week
- Freezer: up to 2 months
