DISCLAIMER: This post was developed in sponsored partnership with Peanut Bureau of Canada, however, as always, all opinions are genuine.
These healthy peanut butter rice krispies with chocolate are the perfect after school snack. Gluten-free, vegan and marshmallow-free!
I don’t care how old I get, sometimes I still crave those iconic rice krispie treats. When I was a kid, my mom used to make them with us because they were easy, cheap and always well received. And as much as I would just love to tuck into a big pan of melted marshmallows, rice cereal and butter, we all know that’s just asking for a sugar crash.
Table of contents
Why This Recipe Works
If you still need convincing to make these peanut butter rice krispies, listen up.
- 100% vegan, with no marshmallows
- Nutrient dense additions
- Easy to prepare
- Kid and adult approved
Key Ingredients
Brown Rice Cereal – Brand name Rice Krispies actually aren’t gluten-free because they contain maltodextrin. So I chose a brown rice puffed rice cereal that was gluten-free, which also added a touch of fibre.
Oats – Adding some whole grain oats adds some heartiness and fibre to this recipe. I recommend choosing quick or minute oats so they blend into the bars easily.
Maple syrup – This is key for sweetness and keeping things sticky. You can swap it for honey if you’re not vegan.
Peanut butter – Any nut butter works as long as it’s the natural, runny kind. If you’re using a stiffer peanut butter, you can try warming it up so it’s softer.
How To Make This Recipe
Step 1: In a large bowl mix together the cereal, oats, flax and cacao nibs.
Step 2: Grease a 9×13″ pan with nonstick cooking spray or oil.
Step 3: In a small pan, heat the maple syrup until it begins to gently bubble. Take it off the heat and stir in the peanut butter until fully melted. Pour it into the bowl with the cereal and stir until well coated.
Step 4: Press the mixture into the baking pan, making sure to pack it in tightly. Allow to cool completely in the fridge.
Step 5: Meanwhile, melt the chocolate in the microwave on 50% power in 30 second increments until fully melted and smooth. Using a spoon or fork, drizzle the chocolate across the bars.
Step 6: Cut into 16 squares using a serrated knife and enjoy.
Expert Tips
These peanut butter rice krispies with chocolate are pretty customizable. You can switch up the add-ins, use a different nut butter, or add a white chocolate drizzle instead. Get your kids involved- this is an easy, hands-on recipe that they will love! It may be a bit messy, but it’s fun.
Recipe FAQs
Rice is a naturally gluten-free grain, but the Rice Krispies brand name contains maltodextrin. Look for a certified gluten-free puffed rice cereal if you have Celiac disease.
I haven’t tested it, but I think tahini or a runny seed butter would work too. This would change the flavour, so choose a seed butter you like.
More Recipes You Might Like
Here are more favourites from Abbey’s Kitchen!
- No Bake Oatmeal Bars (3 Ingredients)
- Cheerio Bars (No Bake, Kid Friendly, Whole Grain School Snack)
- Gluten Free and Vegan Protein Bars
- Vegan Cinnamon Bun Chewy Granola Bars
Have you tried these healthy peanut butter rice krispies with chocolate? Leave me a comment below about what nutritious ingredients you would try adding into your squares!
Healthy Peanut Butter Rice Krispie Treats | Gluten Free, Vegan, Marshmallow-Free
Ingredients
- 2 1/2 cups brown rice cereal
- 3/4 cup gluten free quick cooking oats
- 3 tbsp flaxseed ground
- 3 tbsp cacao nibs
- 1/2 cup maple syrup
- 1/2 cup natural peanut butter softened
- 20 grams vegan dark chocolate finely chopped
Instructions
- In a large bowl mix together the cereal, oats, flax and cacao nibs.
- Grease a 9×13″ pan with nonstick cooking spray or oil.
- In a small pan, heat the maple syrup until it begins to gently bubble. Take it off the heat and stir in the peanut butter until fully melted. Pour it into the bowl with the cereal and stir until well coated.
- Press the mixture into the baking pan, making sure to pack it in tightly. Allow to cool completely in the fridge.
- Meanwhile, melt the chocolate in the microwave on 50% power in 30 second increments until fully melted and smooth. Using a spoon or fork, drizzle the chocolate across the bars.
- Cut into 16 squares using a serrated knife and enjoy.
Nutrition
Disclosure: This recipe was made in paid partnership with the Peanut Bureau of Canada, however, all opinions are genuine. This post may contain affiliate links. If you purchase from the link, I make a small commission that adds no cost to you, but helps me pay for my blog! Thanks for your support.
Updated on July 29th, 2024
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Ally says
Hello,
I would like to try this recipe, but was wondering if I could use 1 1/4 cup oats, 1 cup rice krispies, and 1 cup chopped pretzels. Also, do you know the sugar content of these bars? If I wanted to use Nutella, should I decrease the maple syrup, so the bars aren’t too sweet?
Thank you.
Abbey Sharp says
Hi Ally, that should work. And you could decrease the maple syrup. Just know I haven’t tested it this way so it may not turn out the same way. Let me know how it goes 🙂
Nadia says
Hi, these look great! Should these be stored in air tight container/how long can they be stored?
Abbey Sharp says
yes! I would say store for 5-7 days! Can also be freezer for 3-6 months!
Cheryl says
Hi, these were amazing but they fell apart when I cut them. Does it matter what pb I use?
Abbey Sharp says
so sorry to hear that. what kind of pb did you use?