Chocolate Rice Crispy Squares without Marshmallows
A healthier twist on classic rice crispy treats, these squares are made with nut butter and sweetened with honey or maple syrup for a deliciously chewy and crunchy snack.
Ingredients
Sweeteners
- 1/2 Tasse Honig oder Ahornsirup Opt for raw honey or pure maple syrup for maximum flavor.
Nut Butters
- 1 Tasse Nussbutter Choose your favorite: peanut butter, almond butter, or sunflower seed butter.
Cocoa
- 1/4 Tasse Kakaopulver Unsweetened cocoa powder will give you the finest chocolatey flavor.
Cereal
- 3 Tassen Reis-Crispies Ensure these are gluten-free if necessary.
Instructions
Preparation
- Lightly grease a square baking pan (8×8 inches) with coconut oil or cooking spray.
- Place the honey and nut butter in a microwave-safe bowl. Heat in intervals of 30-60 seconds until melted, then stir well until smooth.
- Add the cocoa powder and combine thoroughly.
- Pour the melted mixture over the rice crisps in a large mixing bowl, stirring gently to coat.
- Transfer the mixture to the prepared baking pan, pressing it down firmly with a spatula.
- Place the pan in the fridge for about 2 hours to set.
- Once firm, cut the mixture into squares and serve.
Notes
These treats can be stored in an airtight container at room temperature for up to a week, or in the fridge for 2 weeks. For longer storage, freeze them wrapped individually in parchment paper.