Peanut Butter Chocolate Crisp Rice Bars

Peanut Butter Chocolate Crisp Rice Bars by Rachael Ng @sugaredandstirred

Crust:

9 Emmy’s Organics Peanut Butter Coconut Cookies (1 9-pack of cookies)

1/3 cup dairy-free dark chocolate chipsor chopped chocolate

1/2 Tbsp coconut oil

Crisp Rice Layer:

3 1/2 cups crisp rice cereal

2/3 cup natural peanut butter

1/2 cup + 2 Tbsp honey (or maple syrup or brown rice syrup)

2 Tbsp cacaoor cocoa powder (optional!)

1 Tbsp coconut oil

Dash of salt

Chocolate Drizzle (optional):

2 Tbsp dairy-free dark chocolate chips

1/2 tsp coconut oil

-OR-

2 Tbsp peanut butter

1-2 tsp cacao or cocoa powder

1/2 tsp coconut oil (or enough to thin) 

1. Line 8x8” or 9x9” dish with parchment paper - make the strips long enough to hang over the sides of the dish
2. In a medium bowl, crumble all 9 Emmy’s Cookies. In a separate bowl, melt the chocolate chips and coconut oil together. Add the melted chocolate mixture to the crumbled cookies and mix until combined
3. Firmly press chocolate cookie mixture into prepared baking dish - it will be very sticky, so just try your best. Transfer to the freezer
4. Meanwhile, add peanut butter, sticky sweetener of choice, cacao powder, coconut oil, and salt to a small saucepan. Cook on medium heat until well combined and warm
5. In a large bowl, add crisp rice cereal. Pour peanut butter mixture over cereal and mix until well combined. Transfer mixture to baking dish, spreading it evenly over the chocolate cookie crust. Use a spoon or spatula (I sprayed mine with olive oil) to firmly press cereal mixture into pan. Refrigerate until firm
6. Using the parchment paper tabs, pull dessert out of the baking dish and slice into bars. Top with a drizzle of melted chocolate (mixed with a bit of coconut oil to thin it out) if desired
7. Store leftovers in the refrigerator