My mother’s chocolate and peanut butter Rice Krispie bars were one of our favorite treats growing up, reminding us all of home so much so that she would occasionally ship parcels of the thoroughly wrapped treats to homesick children just after we’d flown the nest. She would whip it all together in no time and within moments a dessert covered in glossy melted chocolate would be cooling on the counter and all our stomachs would suddenly feel starving. This is my simple adaptation of her original recipe, swapping out the white sugar and corn syrup listed on that well loved, chocolate-stain-speckled recipe card for a halved amount of maple syrup. I recommend using some good dark chocolate for melting over the bars if you can and like to have a bit of fun with the toppings; here I’ve sprinkled an assortment of sliced almonds, chopped peanuts, crushed freeze dried berries, cocoa nibs, sea salt and dried rose petal pieces from the garden - all optional. This recipe is a simple one with minimal ingredients and can be done in under ten minutes, a winning combination when that peanut butter and chocolate craving strikes.
Dark Chocolate and Peanut Butter Maple Rice Krispie Bars
1 1/2 cups peanut butter
3/4 cup maple syrup
1 teaspoon vanilla
4 1/2 cups Rice Krispies or other puffed rice cereal
Approximately 12 grams dark chocolate chips
Optional toppings: sea salt, chopped nuts, crushed freeze dried berries, cocoa nibs and torn dried garden rose petals.
In a heatproof bowl, melt the peanut butter and maple syrup together in a microwave for 1 minute - this makes them easier to combine and toss with the puffed rice. After heating, add the vanilla and whisk until homogenous. In a large mixing bowl, add the puffed rice cereal and add the maple and peanut butter mixture, tossing with a spatula until combined.
Line a baking dish with parchment paper and spoon the cereal into the dish. Press with hands or a spoon until it’s dispersed evenly and packed down. Sprinkle with dark chocolate chips and place under the broiler for a minute or two, until the chocolate has melted. Spread the melted chocolate chips to create a uniform layer of chocolate and allow to cool completely, either on the counter overnight or in the fridge. Before the chocolate has set, you can sprinkle it with the optional toppings, if you’d like. Serve cut in squares and store in the refrigerator.