Peanut Butter Crispy Bars

Let me tell you about these bars. These bars are simply perfection. I’m not even bragging, it’s just the truth. First of all, peanut butter and chocolate are soulmates, no question about it. Then you go and add something crispy, something salty, and something naturally sweet?

Crispy Peanut Butter Bars (8)a
Now, you may be thinking “raw chocolate? what’s that weirdness and why would I like it?”. I’m here to tell you, it’s naturally chocolate simply made by combining coconut oil, maple syrup and cocoa powder. It’s the best. Sidenote: I use it for homemade mochas all the time. They’re the bomb.

You may now be thinking, “that’s great, but I don’t really want to try something weird and paleo-esque when I’m looking for a good old-fashioned treat bar.” Wait! This chocolate does taste different, I won’t lie to you. But as a self-educated chocolate connoisseur, I can honestly say you won’t even mind. Your brain will be all like “heeeye chocolate and peanut butter, this tastes just like Reeses, but better!” and your body will be all like “heeeye our blood sugar didn’t spike and our heart actually feels pretty good. I guess this must not be a Reeses cause we’re not going into hibernation mode.”  

Crispy Peanut Butter Bars (23)a

So how hard is it to make? Well, you basically dump the whole peanut butter/crisped rice thang into a pan and pour raw chocolate goodness all over it. Throw it in the freezer, let it set, devour sans sugar crash. 

Crispy Peanut Butter Bars (14)

Crispy Peanut Butter Bars (4)a

It doesn’t get any easier, healthy, or delicious than this. And I finished it off with coarse sea salt. Because we’re so FANCAayy.

Peanut Butter Crispy Bars


6 c. crisped rice

1  c. peanut butter (I used natural)

3 T. honey (use only if using natural peanut butter, or if you want more sweetness)

½ cup unscented coconut oil, melted


1 ½ c. unscented coconut oil

1 ½ cup cocoa powder

¾  cup pure maple syrup
cacao nibs, sea salt, optional


Mix crisped rice thoroughly with melted coconut oil, peanut butter, and honey. Press onto the bottom of a wax-papered 9×13 pan.

To make that delicious smooth, hard topping, melt the coconut oil (on stovetop or in microwave). Remove from heat and whisk in the cocoa powder and maple syrup.

Pour that glossiness over peanut crispies. Refrigerate until firm.

*discounting negligible amount in store-bought Rice Krispies.


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