Chocolate Rice Crispy Bars with Jar of Gold Chocolate Cashew Butter
2½ cups puffed brown rice cereal
½ cup Huemanna Jar of Gold Activated Chocolate Cashew Butter
¼ cup maple syrup
2 tablespoons Naked Coconuts virgin coconut oil
¼ teaspoon kosher salt (optional)
⅔ cup + ¼ cup dark chocolate chips
2 tbsp nut butter of choice (we used peanut butter)
¼ cup chopped roasted peanuts for topping
Grease an 8x8” baking pan.
Add the brown rice cereal to a large mixing bowl.
Combine the chocolate cashew butter, maple syrup, coconut oil, and salt in a double boiler.
Heat until fully melted and smooth.
Add the chocolate cashew butter mixture to the brown rice puff cereal and mix to coat evenly.
Press the cereal mixture into the square pan using a spoon, or your hands, ensuring all four corners are filled.
Place in the freezer while you prepare the chocolate layer.
To the same double boiler, add the chocolate chips and nut butter. Head through until melted and no clumps remain.
Remove the pan from the freezer. Pour the chocolate mixture over the hardened cereal, spread evenly.
Top with crushed roasted peanuts.
Place back in the freezer for 15 minutes or the fridge for 30 minutes before serving.
To serve, slice into 12-16 squares.
Good in the fridge up to one week, or wrapped tightly in the freezer up to two weeks.
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