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 👌👌👌
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:
- cereal— I used the Whole Foods 365 brand of rice cereal
- peanut butter— 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
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.
- 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 8×8 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.
