Gluten FreeRecipesSnacksTreats

Pumpkin Spice Rice Krispies

A fall twist on one of my favorite recipes, Healthy Chocolate Peanut Butter Cereal Bars… PUMPKIN SPICE RICE KRISPIES.

Gluten-free, marshmallow-free, no bake, and so yummy! The peanut buttery flavor with the pumpkin spice and white chocolate is just πŸ‘ŒπŸ‘ŒπŸ‘Œ

These are also delish with dark chocolate instead of white or you could even leave the chocolate out all together for a more breakfast-friendly version!

For this recipe you will need:

  • cerealβ€” I used the Whole Foods 365 brand of rice cereal
  • peanut butterβ€” I always go for organic and simple ingredients… typically you want the only ingredient to be peanuts or peanuts and salt!
  • honey
  • pumpkin spice
  • coconut oil
  • white chocolate (dark chocolate will work too)

I love this recipe because it’s made mostly with staples you probably already have lying around and requires zero baking!

I typically keep these stored in the refrigerator or freezer. If you keep them in the freezer, keep in mind they will have to thaw for a bit before eating!

Pumpkin Spice Rice Krispies

Course: Dessert, Snack
Keyword: cereal bars, easy, fall, fall recipes, gluten free, halloween, healthy, no bake, pumpkin, pumpkin spice, rice krispies, scotacharoos, scotcharoos, white chocolate
Servings: 16 bars

Ingredients

For the bars

  • 3.5 cups cereal (I used Whole Foods 365 brand rice cereal)
  • 3/4 cup peanut butter
  • 1/2 cup honey
  • 3 tsp pumpkin spice
  • 4 tbsp coconut oil

For the white chocolate layer

  • 1 cup mini white chocolate chips
  • 1 tsp coconut oil

Instructions

  • Whisk peanut butter, honey, and coconut oil in a small pan over the stovetop on low heat. You could also microwave in a bowl for 30 seconds and then stir.Β Β 
  • Stir cereal and pumpkin spice in a large mixing bowl and then pour peanut butter mixture over the cereal and stir until the cereal is evenly coated. 

  • Line an 8Γ—8 baking dish with parchment paper and press the coated cereal into the dish. Set in the freezer while you melt the chocolate.
  • Add chocolate chips and coconut oil to a microwave safe bowl. Melt in 30-second intervals, stirring between each. 

  • Pour melted chocolate over cereal and spread in an even layer.
 Set back into the freezer for at least 1 hour. 
Cut into 16 squares and store in the refrigerator.
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