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Line your 8×8 pan with parchment paper, leaving two opposite sides overhanging (these will act as handles to lift the bars out later). Set aside.
Step 2: Make the Peanut Butter Crunch Base
In a medium saucepan over low heat, combine the peanut butter, coconut oil, honey, vanilla, and salt. Intensity: Low – Stir constantly with a rubber spatula for 2–3 minutes until everything is smooth and fully melted. Do not boil.
Remove from heat. Fold in the crisp rice cereal gently until every piece is coated. The mixture will be thick and sticky.
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Step 3: Press into Pan
Transfer the peanut butter-cereal mixture to your prepared pan. Using an offset spatula or damp fingertips (water prevents sticking), press firmly and evenly into the pan. Aim for a smooth, flat surface. Set aside while you make the topping.
Step 4: Make the Chocolate Topping
In the same saucepan (or a clean microwave-safe bowl), combine the dark chocolate chips and 2 tablespoons of coconut oil. Warm over lowest heat, stirring frequently, until about 75% melted. Intensity: Low – Then remove from heat and keep stirring. Residual heat will melt the rest. This prevents scorching.
Step 5: Assemble
Pour the melted chocolate over the peanut butter layer. Tilt the pan to spread it evenly, or use a spatula. If desired, sprinkle flaky sea salt or crushed peanuts on top before the chocolate sets.
Step 6: Chill and Cut
Refrigerate uncovered for 2 hours (or freeze for 45 minutes) until completely firm. Intensity: None – just waiting.
Lift the block out using the parchment handles. Place on a cutting board. Use a sharp knife (run under hot water, then wipe dry for clean cuts) to slice into 16 bars.
Step 7: Serve or Store
Serve straight from the fridge for the best snap. Bars soften quickly at room temperature.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. To freeze, layer bars between parchment paper. Eat frozen or thaw for 5 minutes.
Nutrition Information (per bar, 1 of 16)
See more on the next page to continue reading →
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