Light, crispy and chocolaty these bars are easy to make. They are kind of like a traditional marshmallow crispy rice treat, but not as chewy or dense. No soy, natural peanut butter, allergen free chocolate chips, put this recipe in the good for you category.
1 10 ounce package Nestlé Toll House chocolate chips
2 tablespoons Smucker’s Natural peanut butter
1 tablespoon coconut oil
4 cups rice cereal
1 cup mini marshmallows
What to do:
In a large microwavable bowl, melt first three ingredients till just melted. Stir smooth and fold in the rice cereal and marshmallows. Pour mixture onto a large parchment lined cookie sheet and chill in the frig for an hour. When the chocolate has set up cut into bars. Store in an air tight container in the frig. Makes about 2 dozen.
I’m enjoying my chocolate crunch bars with a mug of lemon, ginger tea. Like my mug? It’s locally made: Beacham Hill Pottery from Magnolia, Mississippi.
Blessings from the Exile’s Kitchen.