No matter our age I think we can all agree that crispy cereal bars are ALWAYS in order! This is especially true when it also involves chocolate and peanut butter! Any kind of crispy chocolate cereal will work well in these with the exception of chocolate ball shaped cereal as the texture and size simply won't taste right in these. You can use any kind of nut or seed butter in these in place of the peanut butter.
Place oil, nut/seed butter, vanilla, date syrup and sea salt in a medium saucepan and whisk over medium-low heat until smooth and melted.
Remove from the heat and fold in the chocolate cereal. The mixture will be very thick so you will need to put a little muscle into it to mix it thoroughly.
Line a square 8 x 8 inch baking pan with parchment or wax paper. Grease a spatula with a little coconut oil or cooking oil spray and press the mixture evenly into the pan. You can use an extra sheet of wax paper and place it on top of the squares and use it to press the squares down.
Melt the chocolate and oil over very low heat and use a spoon to drizzle it on top of the squares. Place in the refrigerator to firm up. Carefully remove the entire amount of bars from the pan and cut into 12 even squares. Store in a covered container in refrigerator for up to a week.
Ingredients
Directions
Place oil, nut/seed butter, vanilla, date syrup and sea salt in a medium saucepan and whisk over medium-low heat until smooth and melted.
Remove from the heat and fold in the chocolate cereal. The mixture will be very thick so you will need to put a little muscle into it to mix it thoroughly.
Line a square 8 x 8 inch baking pan with parchment or wax paper. Grease a spatula with a little coconut oil or cooking oil spray and press the mixture evenly into the pan. You can use an extra sheet of wax paper and place it on top of the squares and use it to press the squares down.
Melt the chocolate and oil over very low heat and use a spoon to drizzle it on top of the squares. Place in the refrigerator to firm up. Carefully remove the entire amount of bars from the pan and cut into 12 even squares. Store in a covered container in refrigerator for up to a week.