Ingredients
Scale
- 4 cups crispy rice cereal
- 1 cup creamy peanut butter (or almond butter for a milder flavor)
- 1/2 cup honey or brown rice syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Optional: 1/2 cup mini chocolate chips or sprinkles
Instructions
- Step 1: Prepare the Pan – Line an 8×8-inch square baking pan with parchment paper. Leave a little extra paper hanging over the sides to act as handles. This makes it incredibly easy to lift the entire block of bars out once they have set. If you don’t have parchment paper, lightly grease the pan with a small amount of coconut oil or butter.
- Step 2: Combine the Binder – In a large mixing bowl, combine the creamy peanut butter, honey, vanilla extract, and sea salt. Use a sturdy spatula or a whisk to blend these together until the mixture is completely smooth and uniform. Because we are not using heat, ensure your nut butter is at room temperature so it incorporates easily with the syrup.
- Step 3: Fold in the Cereal – Pour the crispy rice cereal into the bowl with the peanut butter mixture. Use a large spoon or spatula to gently fold the cereal into the liquid binder. Work carefully to ensure every piece of cereal is coated without crushing the delicate puffs. If you are adding chocolate chips or sprinkles, toss them in during the final few folds.
- Step 4: Press and Set – Transfer the mixture into your prepared baking pan. Use the back of a spoon or a piece of wax paper to press the mixture firmly into an even layer. Do not press too hard, or the bars will become dense and tough. Place the pan in the refrigerator for at least 30 minutes to allow the binders to firm up. Once chilled, lift the parchment handles, place the block on a cutting board, and slice into 12 even bars.
- Cook Time: 10 minutes