Peanut Butter Scotcheroos

These are a great no bake gluten free and dairy free dessert. They are quick to make and end up being delicious leftover as well.

Ingredients

3 1/2 cups rice crispy cereal

3/4 cup peanut butter

1/2 cup honey

1/2 tsp sea salt

1 cup dark chocolate chips

1-2 tsp coconut oil

Instructions

1. Melt the peanut butter & honey together over low heat. Stir until combined.

2. In a large mixing bowl, pour the peanut butter and honey over the cereal, add sea salt, and mix until cereal is evenly coated.

3. Pour into a pan lined with parchment paper and press in firmly.

4. Place in the refrigerator to set while you melt the chocolate and coconut oil together.

5. Pour the melted chocolate over the top of the bars and smooth to coat.

6. Refrigerate for at least 3 hours. (if using sea salt, sprinkle on top after the chocolate has slightly set in the fridge for about 30 minutes)

Recipe Notes:

- Keep leftovers in the fridge for up to a week.

- My favorite rice crispy cereal to use are sprouted brown rice crisps from One Degree Organics.

- For a nut free version, check out my Sunflower Butter Scotcheroos recipe