Homemade Crunch Bars
Ingredients
- 3 cups crispy rice cereal
- 1½ cups chocolate chips (paleo, vegan, or regular)
- 1 cup creamy peanut butter, almond butter, or sunflower seed butter
- ½ cup maple syrup or keto-friendly maple syrup
- ¼ cup coconut oil or grass-fed butter
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
- Place the crispy rice cereal in a large bowl and set aside.
- Add the chocolate chips, peanut butter, maple syrup, and coconut oil to a microwave-safe bowl.
- Microwave the mixture in 30-second intervals, stirring thoroughly after each interval, until melted and smooth.
- Pour the warm chocolate mixture over the cereal.
- Gently fold with a spatula until all the cereal pieces are evenly coated.
- Transfer the mixture to the prepared pan and press it down firmly into an even layer.
- Refrigerate for at least 1 hour, or until completely firm.
- Lift the chilled mixture from the pan using the parchment paper overhang and place it on a cutting board.
- Cut into squares and serve chilled.
