Description
A wonderfully rich, chocolatey twist on the classic rice crispy treat!
Scale
Ingredients
The Bars
- 1/2 cup maple syrup
- 1/2 cup brown rice syrup or raw (unfiltered honey)
- 1/2 cup unsweetened (unsalted peanut or almond butter)
- 1/2 cup or 3.5 oz. bar of chopped bittersweet (70-80% chocolate)
- 2 tablespoons melted (liquid extra-virgin coconut oil)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 4 cups crisp rice cereal
- optional 1/2 cup flax seeds
The Topping
- 2 tablespoons melted extra-virgin coconut oil
- 1/2 cup or 3.5 oz. bar of chopped bittersweet (70-80% chocolate)
- 1/3 cup toasted pumpkin seeds
- 1/4 teaspoon flaky salt (such as Maldon)
Instructions
- Line an 8×8 square pan with parchment paper, allow enough to overhang.
- In a large saucepan, bring the maple and rice syrups or honey to a rolling boil for 1 minute, stirring frequently with a spoon – careful not to boil over. Remove from the heat and stir in the vanilla, nut butter, 1/2 cup chocolate, 2 level tablespoons coconut oil, and 1/2 teaspoon sea salt until everything is smooth and chocolate is melted.
- If using flax seeds, stir into the dry rice cereal so seeds are incorporated. Fold in the rice cereal and flax seeds to the mixture. Pack the combined mixture firmly and evenly into the lined pan.
- In a saucepan melt the remaining 1/2 cup of chocolate and 2 level tablespoons coconut oil together over very low heat, stirring constantly just until melted. Pour the chocolate mixture over the rice mixture, spreading it smooth. Sprinkle pumpkin seeds and flaky salt over the top.
- Let the bars set in the refrigerator (about 1 hour) until firm. Once cool, cut into 16 squares.
- Store in an airtight container. They will keep for a few days.
Notes
Make sure to use level tablespoons of coconut oil, especially for the chocolate topping. If you use too much oil, it’ll be too liquid and seep into the rice crispy bars rather than providing a nice, thick chocolate glaze.