Recipe yields 12 servings Ingredients 2 bars of Endangered Species Chocolate Bold + Silky 5 cups rice crisp cereal 1 cup natural creamy peanut butter 3/4 cup agave 2 Tablespoon plant-based butter 1 teaspoon vanilla extract 1/4 cup crushed salted peanuts Directions
  1. Line an 8″ square pan with parchment paper
  2. Put rice crisp cereal in a large mixing bowl
  3. Melt butter in pan over low heat. Add agave and peanut butter to the pan and stir together until combined.
  4. Let this mixture cook on low for a 3 – 4 minutes, stirring frequently. It should start to thicken slightly but should still be a liquid when you take it off the heat. Add vanilla extract. Stir to combine.
  5. Pour the peanut butter mixture over the rice crisp cereal. Stir to combine. Pour mixture into parchment-lined pan. Press mixture down firmly to be sure it all sticks together. I like using the bottom of a glass of this, but you can also use your hands.
  6. Let set in the fridge for 1 hour.
  7. Chop roasted and salted peanuts. Set aside.
  8. Fine chop 2 bars of chocolate.
  9. Melt chocolate in the microwave in 20-second increments. Stir well between each increment.
  10. Pour the chocolate over the top of the rice crispy treats. Spread out evenly. Sprinkle chopped nuts on top right away while chocolate is liquid.
  11. Let set in fridge. Once chocolate is firm cut into 12 squares and serve.
 
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