Rice Crisp Chocolate Peanut Butter Candy Bars

Rice Crisp Chocolate Peanut Butter Candy Bars:

Ingredients   

-3/4 c. creamy peanut butter, unsalted

-1/2 c. Pure maple syrup

-1 1/2 T. Coconut oil

-1 1/4 t. Vanilla extract

-1/8 t. Himalayan salt

-2 cups of puffed brown rice cereal

-1 1/2 bags of chocolate chips (I use Hu)

Materials

-Candy bar mold of choice (I used this log cake roll mold)

Directions

1. In a saucepan over medium/low heat add the peanut butter, maple syrup, coconut oil, vanilla extract, salt, & stir until fully melted. It’ll take about 1 minute. Turn off heat, and stir in puffed brown rice cereal.

2. Spoon and press the mixture into a candy bar mold of choice. Freeze for about 30 minutes.

3. When the candy bars are set-up and easy to dip into the chocolate without falling apart, melt the chocolate chips in the microwave in a microwave safe bowl stirring every 30 seconds until full melted.

4. Dip the candy bars into the melted chocolate, fully immersing them in the chocolate. Lay the candy bars on a pan lined with parchment paper. Freeze until set up! Store in an airtight container in the freezer.