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Prepare the Baking Dish:
Line an 8×8-inch baking dish or tray with parchment paper, ensuring enough overhang for easy removal later. Set aside.
Combine the Dry Ingredients:
Add the crispy rice cereal to a large mixing bowl. Set aside while preparing the wet mixture.
Melt the Wet Ingredients:
In a microwave-safe bowl, combine the chocolate chips, peanut butter, maple syrup, and coconut oil.
Heat in 20-second intervals, stirring in between, until fully melted and smooth.
Alternatively, melt the mixture over low heat on the stovetop, stirring constantly.
Mix Everything Together:
Pour the melted chocolate-peanut butter mixture over the crispy rice cereal in the large bowl.
Use a spatula or wooden spoon to mix until all the cereal is evenly coated.
Form the Bars:
Transfer the mixture into the lined baking dish, spreading it out evenly. Use the back of the spatula to press the mixture firmly into the dish.
Chill and Set:
Place the dish in the refrigerator and chill for at least 1 hour, or until the bars are firm and set.
Slice and Serve:
Once firm, lift the mixture out of the dish using the parchment paper overhang. Cut into bars or squares of your desired size.
Storage Tips:
Refrigerator: Store the bars in an airtight container in the fridge for up to 2 weeks.
Freezer: Freeze for up to 3 months. Thaw slightly before serving for the best texture.
Customization Ideas:
Add-ins: Mix in crushed nuts, seeds, or shredded coconut for extra texture.
Toppings: Drizzle melted chocolate over the top for decoration.
Flavor Variations: Use flavored nut butters like almond-cinnamon or chocolate-hazelnut for a twist.
Enjoy these crunchy, chewy, and chocolatey bars anytime! Let me know if you’d like more recipes like this one.
