PEANUT BUTTER & CHOCOLATE RICE KRISPIES SQUARES

If you're anything like us and can’t resist the peanut butter + chocolate combo, this easy no-bake treat is going to be your new favourite. Crispy peanut butter squares topped with a thin layer of dark chocolate and a pinch of flaky sea salt—it’s that perfect balance of sweet and salty in every bite.

Make sure to use crispy rice cereal, and not puffed rice or quinoa, to get a crunchy bite.

INGREDIENTS

Makes 16 squares

- ¾ cup (200 g) Peanut Butter Sea Salt
- ⅓ cup (115 g) honey
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 3 cups (150 g) crispy rice cereal (see note)
- ½ cup (75 g) dark chocolate chunks
- 2 tsp coconut oil
- Flaky sea salt (such as Maldon), to sprinkle on top

INSTRUCTIONS

1. Line an 8 x 8 inch pan with parchment paper, leaving some overhang on the sides to make it easier to lift out later.
2. In a mixing bowl, whisk together the peanut butter, honey, vanilla, and sea salt until smooth.
3. Place the crispy rice cereal in a large bowl. Pour the peanut butter mixture over and mix well with a spatula until every piece is coated.
4. Transfer to the prepared pan and press down firmly using the back of a spatula (or your hands) to compact the mixture evenly.
5. Melt the chocolate and coconut oil in a double boiler or microwave. Stir until completely smooth.
6. Pour over the cereal mixture and spread into a thin, even layer. Finish with a sprinkle of flaky sea salt.
7. Refrigerate for 30–40 minutes, or until fully set. Once firm, lift out of the pan and cut into 16 squares. Store in an airtight container in the fridge for up to a week (if they last that long!).