Peanut Butter Fudge Puffed Rice Bars

When it comes to dessert, I have pretty good self-control. I’m usually able to eat ‘one’, and leave it at that. Except when it comes to these bars. I’m pretty sure I’ve gained at least five pounds over the past two weeks — and I blame them entirelyI cut them into bite-sized squares and they are just too easy to eat. Plus, they are seriously easy to make.

These silky, fudgey, crispy dessert bars are a cross of Minimalist Baker’s Chocolate Puffed Rice Bars (recipe is in their cookbook Everyday Cooking) and The Juice Truck’s Peanut Butter Fudge. It was a match made in heaven. Hope you love them as much as I do.

Ingredients

For the base:
3 1/2 c. puffed rice cereal (or any puffed cereal — I used Nature’s Path)
2/3 c. creamy nut butter of your choice (if cold/firm, heat on stovetop or microwave to soften slightly)
1/3 c. melted coconut oil
1/4 c. maple syrup
1 tsp. vanilla
1/2 tsp. sea salt

For the topping:

3/4 c. peanut butter powder (I found mine at Body Energy Club)
1/2 c. melted coconut oil
1/4 c. maple syrup
1/2 tsp. sea salt
1 tsp. vanilla

 

Side note: If you’d like to do half chocolate sauce, half peanut butter sauce for your topping, here are the ingredients (just whisk ingredients together to form your silky sauce). When pouring sauce onto your base, start with the chocolate – dump all of it onto your bars, spread it around, then finish with the peanut butter to create swirls. 

Chocolate Sauce Ingredients:
1/4 c. melted coconut oil
1/4 c. cocoa or cacao powder
maple syrup to sweeten (to taste)
pinch salt

Peanut Sauce Ingredients: 
1/4 c. melted coconut oil
1/2 c. peanut butter powder
maple syrup to sweeten (to taste)
pinch salt

Directions

For the base: 

  1. Line an 8″x 8″ baking pan with parchment paper, ensuring there’s enough sticking out the sides to tug on for easy removal. If there are parts of your pan still exposed, grease so the bars don’t stick.
  2. In a medium to large bowl whisk together nut butter, melted coconut oil, maple syrup, vanilla and salt.
  3. Add puffed cereal to your bowl and stir with a spatula until completely coated with wet mixture.
  4. Dump your coated puffed rice into your baking pan and press down firmly to create a flat layer (I find using the back of a spatula works best here).
  5. Place in fridge or freezer to firm up (ideally one hour) while you make the topping. *updated

For the topping: 

  1. Add all ingredients to a medium sized bowl and whisk until silky smooth.
  2. Once your base is firm and chilled (at least 30 minutes), pour your topping over the base and spread evenly with the back of a spoon. You could garnish with nuts at this point, but I chose not to. Return your dish to the fridge until completely firm. Enjoy!!

 

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