No-Bake Chocolate Peanut Butter Rice krispies Bars
Serves: 26
  • ¾ (240gr or 8.5oz) cup smooth peanut butter
  • ½ cup (200gr or 7oz) agava syrup
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • 4 cups (200gr or 7oz) rice crisp cereal
  • 50 gr (2oz) semisweet chocolate chips
  • 2 tsp coconut oil
  1. Line an 9-inch square baking pan with foil and spray with nonstick spray.
  2. Combine peanut butter, agava syrup, and salt in a heavy saucepan over medium-low heat, stirring until melted and smooth.
  3. Remove saucepan from heat and stir in vanilla and cereal until combined. Scrape mixture into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press evenly into pan.
  4. Combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Pour melted chocolate over bars and smooth with an offset spatula; let set 15 minutes in the refrigerator.
  5. Chill bars for at least two hours in the refrigerator to set.
  6. Lift foil to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
  7. Store leftover bars in an airtight container in the freezer.
Recipe by Neta Cooks at