When you’re looking for an easy healthy snack that doubles as a treat, these Healthy Peanut Butter Rice Crispy Treats need to happen! Lots of ways to make them your own including various nut or seed butter choices, superfood powder additions and more.
These peanut butter rice crispy treats have been on my mind lately… Probably because I made them forever ago and I am just now getting to share them with you!
Life has been CRAZY lately and while I am just waiting for it to slow down, I am also trying to take in all it has to offer too.
But let’s talk about these (no marshmallow) healthy rice crispy treats because they’re the perfect healthy kid-friendly snack and adults love them too.
I brought these camping with me in the summer and they were a great little mid-morning snack.
And by that I really mean a great late morning snack because we like to sleep in and play cards all morning long while snacking on these with coffee.
Peanut Butter Rice Crispy Treats Recipe
As much as I love a traditional rice crispy treat, these ones are made without marshmallows, and uses peanut butter and honey to keep the bars together.
I’m also sharing some additional (optional) add-ins for you in case you’re feeling a little extra.
The foodie in me pretty much always is.
Ingredients needed for Healthy Peanut Butter Rice Crispy Treats
- all-natural peanut butter (no added sugar or oils)
- honey or brown rice syrup – I would stick to a sticky sweetener if possible here, but maple syrup may work as well.
- vanilla extract – a hint of flavor goes a long way here.
- chia seeds – you certainly don’t need them to make the recipe but why not add some more fiber and healthy fats?
- superfood powder additions – 1 TBSP of reishi powder (adaptogen mushroom) or maca powder (adaptogen root). You could also add 1/3 cup collagen peptides powder, which will dissolve into the peanut butter.
- brown rice crisps cereal
How to Make
First things first, line an 8×8 pan with parchment paper and set aside. Or use a silicone pan!
Next, in a large pot over low-medium heat, you’ll warm peanut butter and honey or brown rice syrup and stir until thoroughly combined. Stir in vanilla then add in brown rice cereal and chia seeds (along with superfood add-ins if using).
Then transfer the cereal mixture to pan and press evenly into all four corners. Use hands if necessary to get nice and flat. You can transfer the bars to the fridge or leave at room temperature while you prepare the chocolate, if using.
If adding the chocolate topping, use a small microwave safe bowl to melt chocolate chips on ½ power in microwave, in about 20 second increments. Stir in coconut oil to smooth chocolate. Drizzle chocolate over bars in zigzag fashion – or double chocolate for full chocolate coating of topping. Sprinkle sea salt as desired.
All that’s left to do is to allow the chocolate set at room temp – about 45 minutes – or pop in fridge for 15 – before cutting into squares.
Notes about this recipe
NUT BUTTER – You can use cashew or almond butter here when dealing with a peanut allergy. You can also use sunbutter for nut allergies, or a mixed nut/seed butter.
SUPERFOODS – If you’re making these as an adult snack, I like to add reishi or maca powder in. Reishi is an adaptogenic mushroom and the flavor will blend in more. Maca is an adaptogen root powder, and the nutty flavor will come through just a touch. More maca and reishi recipes here.
CEREAL – I like to use brown rice crisp cereal to keep this a whole grain snack but if all you can find is the regular rice crisps cereal, that’s fine too. I haven’t tested these with a cereal like Cheerio’s but I imagine it would work – you may just need to alter ratios a bit.
If you’re looking for a cereal bar recipe that includes protein, try my Mocha Cereal Protein Bars!
If you make this recipe, be sure to scroll below the card to leave a comment and review! I love hearing from you and it helps others learn more about the recipe too! Xx Ashley
For the bars
- ¾ cup all-natural peanut butter (no oils added)
- ⅓ cup + 2 TBSP brown rice syrup or honey
- ½ tsp vanilla extract
- 3 cups crispy brown rice cereal
- 2 TBSP chia seeds (can omit)
Optional superfood add-ins
- 1 TBSP maca powder or reishi.
- 1/3 cup collagen peptides
- ¼ cup TBSP hemp hearts
- ⅓ cup dark chocolate chips (dairy-free / vegan as needed)
- 1 tsp coconut oil (helps with smoothing out melted chocolate)
- Sea salt for garnishing, optional but delicious
- Line an 8×8 pan with parchment paper and set aside.
- In a large pot over low-medium heat, warm peanut butter and honey (or brown rice syrup) and stir until thoroughly combined. Stir in vanilla then add in brown rice cereal and chia seeds (along with superfood add-ins if using).
- Transfer mixture to pan and press evenly into pan. Use hands if necessary to get nice and flat.
- In a small microwave safe bowl, melt chocolate chips on ½ power in microwave, in about 20 second increments. Stir in coconut oil to smooth chocolate. Drizzle chocolate over bars in zigzag fashion – or double chocolate for full chocolate coating of topping. Sprinkle sea salt as desired.
- Allow pan to cool and chocolate set at room temp – about 45 minutes – before cutting into squares. Enjoy!
Place bars in fridge for faster set time – about 20 minutes – before cutting.
Total time includes cooling time.
- Serving Size: 16 bars
- Calories: 118
- Sugar: 5
- Sodium: 42
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 4
- Cholesterol: 0
photography by: Roberta Dall’Alba