Sweet and crunchy peanut butter and chocolate rice crispy bars. The easiest recipe yet so delicious and the perfect sweet treat!
With just 5 ingredients these rice crispy bars are fuss free and come together in no time!
To make them vegan we are using golden syrup (butter or honey is often used) to add sweetness and make them sticky.
If you aren’t in the UK, I know golden syrup is hard to find but corn syrup should work as an alternative.
How to make vegan rice crispy bars:
Firstly, melt the peanut butter, golden syrup and vanilla in a saucepan on low-medium heat. Once its silky smooth, add the rice crispies.
Mix well so that all the rice crispies are coated in the peanut butter mixture.
Line a 8×8 inch cake tin with baking paper then pour the mixture in. With a flat spatula or back of a spoon press the mixture down and into the corners so it is well packed.
Pop in the fridge whilst you melt the chocolate. In a bain marie place the roughly chopped chocolate, peanut butter and coconut oil (optional but will help make it easier to cut later).
For the dark chocolate, you want to use a good quality dark chocolate. It’s always worth it when its a major ingredient in a recipe.
I usually buy green and blacks 70% or Sainsbury’s taste the difference belgian 70% dark chocolate.
Stir and once it’s all melted and combined pour on top of the rice crispy mixture.
Tilt the tin so it spreads evenly on top and place back in the fridge to cool and set. Give it about half an hour before cutting it.
There are a couple of tips to making sure the chocolate doesn’t crack when you cut it. Because I’ve been there and it’s so annoying!
- First is to add some oil to the chocolate, coconut oil in this case which will help to soften it. But a neutral flavour oil like canola or rapeseed will also work.
- Second is to warm the knife with some hot water before cutting. Then simply wipe the knife and warm again to get a clean cut every time.
An 8×8 inch square cake pan will make 16 square flapjacks. Cut into 4 equal slices then turn and cut into 4 again.
You could cut into rectangles or smaller squares if they’re for little ones! This is a great recipe to make with little ones and every kid loves rice crispies and chocolate!
I love using peanut butter but you could easily swap for a different nut butter like almond or cashew!
Just be sure to use a peanut butter without added sweetness or they may end up being to sweet.
For more chocolate recipes you may enjoy these:
As always if you make these peanut butter and chocolate rice crispy bars be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1/2 cup golden syrup
- 1/2 cup smooth peanut butter, unsweetened
- 1 tsp vanilla essence
- 3 cups rice crispies
- 200g 70% dark chocolate, good quality
- 1 tbsp peanut butter
- 1 tsp coconut oil (optional)
- Place the golden syrup, peanut butter and vanilla essence in a saucepan on low-medium heat. Let melt and once silky smooth, mix and add the rice crispies.
- With a wooden spoon mix until all the rice crispies are well coated.
- Line a 8x8 inch baking tin with parchment paper. Pour the rice crispy mixture in. With the back of a spoon or a spatula press the mixture into the corners until even and well packed.
- Place into the fridge whilst you prepare the top layer.
- In a bain marie place roughly chopped dark chocolate, peanut butter and coconut oil (this is optional but will make it easier to slice).
- Once the chocolate is all melted, take the mix out the fridge and pour the chocolate on top. Tilt the tray from side to side so it forms an even layer. Sprinkle with some sea salt flakes if you like the salty sweet combo!
- Pop back into the fridge until the chocolate has set, about half an hour.
- Remove from the tin, place on a chopping board and cut into slices with a sharp knife. I cut into 16 squares but you can make them smaller or bigger. To make it easier to slice, heat the knife with some hot water before slicing.
- Eat straight away or keep in the fridge in an air tight container for 3-4 days.
My favourite dark chocolate is green and blacks 70% dark chocolate or Sainsbury's taste the difference belgian 72% dark chocolate.
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