Chocolate Peanut Butter Rice Crispy Treats
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
5 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 5 mins
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Servings
12 Servings
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Calories
212 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Chocolate Peanut Butter Rice Crispy Treats
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Homemade and much healthier than traditional rice Krispie treats, these chocolate peanut butter rice crisps are made with Kamut puffs, honey, nut butter, deliciously covered with chocolate, and served as a cupcake. It's such an easy recipe and a favorite thing to make with kids.
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Ingredients
- 4 cups Kamut puffs, puffed Kamut Cereal 85 grams (or use crispy rice cereal or rice puffs to keep it gluten-free)
- 1 cup crunchy peanut butter 250 grams
- 3 tablespoons raw honey (or use brown rice syrup to keep it vegan-friendly)
- 3.5 ounces 70% cocoa dark chocolate 100 grams (or use semi-sweet or dark chocolate chips)
- 2 tablespoons coconut cream 30 grams
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Instructions
- In a medium-sized bowl, mix the nut butter with two tablespoons of honey or brown rice syrup until smooth and well combined.
- Add in batches the Kamut puffs or crispy rice cereal to the nut butter mixture. It’s best to use a large spoon to gently stir in the cereal until every grain is well coated with the peanut butter mixture.
- Drizzle one tablespoon of honey (or brown rice syrup) on top of the coated Kamut puffs and gently stir it in—you should have one sticky mixture.
- Place paper or silicone cupcake liners in a 12-cup muffin pan.
- Then divide the Kamut or cereal puff mixture evenly into the lined cupcake molds.
- Start with ½ tablespoon, firmly pressing the sticky puffs down the bottom of the cupcake liner with the back of a spoon.
- Then add another ½ of a spoon, etc.
- Repeat the firm but gentle pressing of the coated puffs with each batch until you have generously filled the cupcake holder—repeat with the rest.
- Place the filled muffin pan in the freezer and reserve. You can cover it loosely with plastic wrap or parchment paper (optional).
- In a small saucepan, add the dark chocolate pieces or semi-sweet chocolate chips and the coconut cream.
- Place on stove top over lowest heat setting and stir continuously until the chocolate has melted—the coconut cream will give the melted chocolate a beautiful glossy look and a softer flavor.
- Then remove from the heat.
- Take the muffin pan with the rice crispy treats out of the freezer.
- Take a spoonful of the melted chocolate and make a waving motion to create chocolate streaks over each rice crispy treat—it’s okay if some of these chocolate streaks fall onto the muffin pan instead.
- Continue until all melted chocolate is used up. You should have a generous amount of chocolate covering each rice crispy treat
- Sprinkle on top some fine coconut shreds and finely chopped nuts of your choice (optional).
- Place immediately in the freezer for 4 hours or until the rice crispy treats have sufficiently hardened.
- Keep them stored in the freezer, and only remove them when you are ready to eat them.
- Remove the cupcake liner and enjoy your rice crispy treat.
Notes
- Substitutions:
- Storage: Keep the treats stored in an airtight container in the freezer.
- To make it gluten-free: use gluten-free brown rice cereal crisp or rice puffs.
- To replace peanut butter: use almond butter or any other preferred or flavored nut butter. Feel free to use creamy nut butter instead of crunchy. Best to use salted peanut butter or make your own combination of peanut butter with a pinch of sea salt.
- To make it vegan-friendly, use brown rice syrup (you can also use maple syrup, but brown rice syrup is much stickier and better at holding the puffs together).
- Don't love dark chocolate? Explore with white chocolate chips. Just know that the result will be much sweeter.
- Instead of coconut cream, you can also use coconut oil to get that glossy chocolate shine.
Nutrition Information
Show Details
Serving
1cupcake
Calories
212kcal
(11%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.003g
Cholesterol
0.2mg
(0%)
Sodium
106mg
(4%)
Potassium
227mg
(6%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
3IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
16mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 212kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 106mg | 4% |
| Potassium | 227mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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