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Healthy Rice Krispie Bars

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups whole-grain crisp rice cereal brown rice crisp cereal
  • 3/4 cup creamy natural nut butter peanut, almond, or cashew
  • 1/2 cup honey or pure maple syrup for vegan option
  • 1/4 teaspoon fine sea salt skip if nut butter is salted
  • 1 teaspoon pure vanilla extract
  • 1/2–3/4 cup total Optional mix-ins mini dark chocolate chips, chopped nuts, shredded coconut, chia seeds, flaxseed meal, or dried fruit
  • Optional drizzle 1/3 cup melted dark chocolate + 1 teaspoon coconut oil

Method
 

  1. Line an 8×8-inch pan with parchment, leaving overhang for easy lift-out. Lightly grease the parchment.
  2. In a medium saucepan over low heat, stir together nut butter and honey until smooth and glossy, 2–3 minutes. Don't boil—heated gently is the move.
  3. Remove from heat. Stir in vanilla and sea salt. This is where the kitchen suddenly smells like a bakery.
  4. Place the crisp rice cereal in a large bowl. Pour warm mixture over it and fold with a spatula until every piece is coated. Work quickly; it thickens as it cools.
  5. If adding chocolate chips, let the mixture cool 2–3 minutes so they don't melt completely (unless you want chocolate swirls—also great). Fold in extras evenly.
  6. Transfer mixture to the prepared pan. Lightly grease your hands or use a sheet of parchment to press it firmly and evenly into the corners. Compression equals bars that hold.
  7. Chill in the fridge for 30–45 minutes or let sit at room temp for 1–2 hours until firm.
  8. Melt chocolate with coconut oil, drizzle over the set bars, and chill 5 more minutes.
  9. Lift out with parchment and slice into 12–16 bars. Try not to “sample” three in a row. Or do. No judgment. These pair great with our Veggie & Fruit Roll-Ups for the ultimate lunchbox combo.