Description
No-bake rice krispie cookies are full of chocolate and peanut butter flavor. Crispy, crunchy, light and easy to make.
Ingredients
- 4 cups crispy rice cereal (100g)
- 1 1/2 cups chocolate chips (262g)
- 1 cup peanut butter (240g)
- 1/4 cup unsalted butter, softened or melted (56g)
- 1/2 cup maple syrup (120g)
- 1 teaspoon vanilla extract
- Dash of salt
- Optional: 1 cup mini marshmallows or 1/2 cup white chocolate chips
Instructions
- Line a baking sheet with parchment or wax paper and set aside.
- Fill a saucepan with a few inches of water and bring to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate chips to the bowl and stir constantly until melted and smooth.
- Once the chocolate is melted, add the peanut butter and mix until smooth.
- Next add the butter, maple syrup, vanilla extract, and a dash of salt until well mixed.
- Add the chocolate mixture to a large bowl with the rice krispies cereal and fold everything together until fully incorporated. Fold in any additional mix ins at this time.
- If you're adding the optional chocolate drizzle, melt an extra half cup of chocolate chips in a glass bowl in the microwave for 30 seconds, stir, then continue heating in 15-second intervals until it's smooth. After that, transfer the melted chocolate to a squeeze bottle or use a spoon and drizzle it over the cookies.
- Use a spoon or medium sized cookie scoop to drop portions of the mixture onto the prepared baking sheet, then press them down with your hand and form into cookie-shaped disks, smoothing out the edges.
- Once firm, enjoy. Store in an airtight container at room temperature for up to three days or in the fridge for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 374
- Sugar: 27.2 g
- Sodium: 157.6 mg
- Fat: 23.1 g
- Carbohydrates: 39.9 g
- Fiber: 3.1 g
- Protein: 7.5 g
- Cholesterol: 10.2 mg