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–+ servings

Peanut Butter Rice Crispy Treats

5 from 5 votes
Serves: 12 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 2 cups large vegan marshmallows, I love these
  • 2 tbsp dairy-free butter
  • 1/2 cup creamy peanut butter, salted
  • 1/4 cup pure maple syrup
  • 3 cups brown rice crisps (NOT puffed rice, it won't come out as crunchy)

Chocolate Coating

  • 1/3 cup dark chocolate chips
  • 1 tsp coconut oil
  • 1-2 tbsp peanut butter
  • Sea salt, to top

Directions

  1. In a medium sized saucepan, add in your marshmallows, butter and maple syrup over a medium flame. Stir gently, until the marshmallows begin to soften.
  2. Add in your peanut butter, and lower the flame. Cook the mixture for about 5-7 minutes on a low flame, continuing to stir so that the marshmallows don't burn.
  3. Once the marshmallows are completely soft, turn off the stove and pour in your rice crispy cereal.
  4. Mix well until the batter is fully incorporated. Flatten the mixture into a 9 x 13 baking dish lined with parchment paper.
  5. Refrigerate for about 45-60 minutes, until set.
  6. Melt your chocolate chips with the coconut oil in 30 second increments in the microwave, for about 90 seconds.
  7. Pour the melted chocolate over the rice crispy treats. Drizzle about 2 tbsp worth of peanut butter over the chocolate, and swirl it around using a toothpick.
  8. Let the chocolate set in the fridge for an additional 10 minutes, then cut the bars into 12 squares.
  9. Sprinkle with sea salt. Keep stored in an airtight container for up to 3 days, or refrigerate for up to 2 weeks.