Peanut Butter Brown Rice Krispie Treats topped with Dark Chocolate and Flaked Sea Salt. A classic re-done with my favorite flavors, and a touch of vanilla. There’s a reason the world loves comfort food, and right now I think we can all use a little more of it.
It’s a simple, no bake dessert that is adored by all ages, and only gets better with the addition of vanilla and sea salt, when topped with dark chocolate. And possibly, slightly, remotely more healthy with the swap of brown rice cereal? We can pretend…
My tweaks are that I use slightly less cereal, and make sure to pack them very tight into the baking dish. Both of these changes make the bars more chewy and last longer without getting hard. Make sure to store them at room temperature as well.
Dark Chocolate Covered Peanut Butter Rice Krispie Treats with vanilla and sea salt
Ingredients
- 1/4 cup butter, plus more for greasing the pan
- 6 cups mini marshmallows (10 oz)
- 1/2 cup peanut butter not natural - good old Jiff!
- 1/2 tsp vanilla
- 5 1/2 cups brown rice crisp cereal you can also use regular rice krispies
- 8 oz semi sweet or dark chocolate, chopped chocolate chips are fine too
- 2 tsp coconut oil
- flaked sea salt for topping I use Maldon
Instructions
- Using room temperature butter or softened coconut oil, heavily grease a 9x12 baking dish, then line with a sheet of parchment paper. Set aside.
- In a large pot, melt the butter with the marshmallows and peanut butter over low heat, stirring often until smooth in consistency. Off the heat, add the vanilla, and then the brown rice cereal. Working quickly, add the hot mixture to the prepared baking dish, making sure to pack it down - this will ensure a chewy texture in the bars later.
- While the cereal mixture sets, combine the chocolate with the coconut oil, and either using a double boiler or a microwave, slowly melt together, stirring frequently and making sure not to burn. If using a microwave, heat in 30 second increments, stirring between each time - usually a total of about 2- 2 1/2 minutes.
- Drizzle the melted chocolate over the top of the packed cereal, then top with flaked sea salt. Allow them to cool at room temperature, and store in an airtight container for up to two days. If needed, you can cool initially in the fridge, but do not store them there as they will get very hard.
Notes
