Thursday, July 21, 2011

Peanut Butter Crispies

Ingredients: (Makes about 2 dozen treats)

1 1/2 tablespoons coconut oil
2 cups peanut butter (I used crunchy Smart Balance)
1/2 cup honey
4 cups rice cereal {I used Erewhon Organic Brown Rice cereal}
1 good handful (about a 1/2 cup) of mini-chocolate chips and/or shredded coconut


In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.

Then, add in the honey and stir well.

Remove from heat and fold in rice crispy cereal.

Once everything is well-incorporated, place in a parchment lined or greased 9×13 pan. While it is still warm I added the chocolate chips and pressed them down a little so they stick.

Let chill in fridge for 20 minutes before cutting into squares. I keep these in the fridge so they stay nice and congealed…otherwise they get really crumbly.

Receipe courtesy of Fly Through Our Window

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