Chocolate Peanut Butter Rice Krispie Bars

• ½ cup
  Dark Chocolate Chips

  Tip

  Check the label for added inulin or chicory root fiber. Even small amounts can trigger IBS symptoms.

  Source: Monash University: reading food labels

• 4 tbsp
  Unsalted Butter
• ¼ cup
  Maple Syrup
• ½ cup
  Peanut Butter

  Tip

  Natural peanut butter (just peanuts + salt) gives the best flavor. Stir the jar well before measuring. The oil on top needs to be mixed back in.

• 3 cup
  Rice Krispies
• Salt

Steps

1. Line an 8x8 pan with parchment paper, leaving overhang on two sides.

   ~2m

2. Scatter ½ C Dark Chocolate Chips evenly across the parchment.

   ~1m

3. In a large microwave-safe bowl, combine: 4 T Butter ¼ C Maple Syrup

   ~1m

4. Microwave on high in short bursts, stirring between each, until the butter is melted and the mixture is smooth.

   ~2m

5. Stir in ½ C Peanut Butter until fully incorporated.

   ~1m

6. Add 3 C Rice Krispies Salt Fold until every piece is evenly coated.

   ~2m

7. Transfer mixture onto the chocolate chips in the pan. Press firmly into an even layer using the bottom of a measuring cup or greased spatula.

   ~2m

8. Refrigerate until fully set.

   ~1h

9. Lift out using the parchment overhang.

   ~1m

10. Flip onto a cutting board, chocolate layer up.

    ~1m

11. Slice into 12 bars.

    ~2m