Let me tell you all the reasons these rice krispies are better than your average rice krispies.
One- chocolate.
Two- chocolate topping.
Three- salty chocolate topping.
The marshmallows that can be a sticky pain when making rice krispies have been replaced with almond butter, chocolate and honey. So I will add to the list:
Four- healthier
And how gorgeous are these? These definitely are not just for the kiddies. With the fluer de sel topping these are holiday party/grown-up ready. So…
Five- adultified
And for good measure
Six- make ahead. These puppies last in an air tight container in the fridge for several days.
The only challenge is not eating the rice krispie/chocolately combo right out of the bowl before moving them to the fridge to chill and get ready for bar form. This is why I should only make treats that have raw egg in the batter so that something is holding me back from eating it all before they make it in the pan.
You’ll need:
For Rice Krispies
- 4 cups rice krispies
- 0.75 cup almond butter
- 0.5 cup chocolate chips
- 0.5 cup honey
- Pinch kosher salt
For Topping
- 0.75 cup chocolate chips
- Flaky sea salt (optional)
To Make:
- Line an 8X8 inch pan with parchment paper. Place the half cup of chocolate chips in the microwave bowl and nuke for one minute. Stir vigorously after. If needed microwave 15 more seconds.
- Combine melted chocolate, almond butter and honey in a large bowl. Add rice krispies and stir to coat the krispies.
- Using a rubber spatula press mixture into a pan and spread evenly. Place in freezer and chill for at least 30 minutes.
- While bars are chilling, melt the 0.75 cup chocolate chips in the microwave the same way you did already. Spread a thin layer of chocolate on the bars. Sprinkle with flake sea salt. Let sit in refrigerator for 20 minutes until chocolate is set. Cut into bars and serve. Store in air-tight container in the fridge.
Inspired by HealthyHappyMama
Roxana's Kitchen 