I created my Peanut Butter Chocolate Bars for a special celebration:
I was celebrating the discovery that my granddaughter Musia was no longer allergic to peanut butter. And since she has a sort of chocolate obsession, this was the ultimate gift.
I threw some Rice Crispies into my Peanut Butter Chocolate Bars.
I got to my Musia’s heart even faster! We were buddies even before then, but afterwards… well, here I am, giving out all the secrets of my popularity with kids big and small! (maybe the drop of rum included in each bar helps too?). There is no party without my Peanut Butter Chocolate Bars at my house.
My Peanut Butter Chocolate Bars are gluten-free to boot! All you need to do is get the Crisp Rice Cereal that is clearly marked Gluten-Free.
A good, super healthy version of Rice Crispies is Crisp Brown Rice Cereal.
Ingredients
- 1/3 cup agave syrup, light or dark
- 2 pouches Levana Nourishments Cocoa Coffee
- 1 cup smooth peanut butter (other nut butter OK too)
- 1 1/3 cups full-fat canned coconut milk
- 1/3 cup coconut sugar (or 1/4 cup stevia or truvia)
- 1/2 cup pure cocoa powder
- 2 tablespoons instant coffee powder
- 1/4 cup rum, light or dark (liquor stores)
- 5 cups Crisp Brown Rice Cereal (Attention Gluten-Free: Be sure to get the GF kind)
Topping: - 1 1/2 cups semisweet real chocolate chips
- 1/4 cup full-fat canned coconut milk
Instructions
Stir the first set of ingredients in a wide bottom pot, and heat on a low flame until the mixture is smooth (this will take about 5 minutes).
Turn off the flame. Add the Rice and combine thoroughly by hand. Pour the mixture onto a large well-greased 1-inch deep cookie sheet. Don't worry if your mixture does not cover the whole surface of the sheet. You want your mixture to be about 1/2 inch high. Pat the mixture very firmly and uniformly.
Make the topping: Melt the chocolate chips with the coconut milk 2 minutes in the microwave, or on a very low flame. Mix with a spoon until smooth, and spread evenly on the cooled mixture (an offset spatula would be the best tool for this step). Cool the pan for 1 hour so the chocolate topping firms up. Cut into bars with a sharp knife, 1 inch wide and 2 inches long. Store refrigerated in an air-tight tin. Makes about 3 dozen chocolate bars.
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