Ingredients:
- 3/4 cup natural creamy peanut butter
- 1/3 cup pure maple syrup (or xylitol or sulkin fiber syrup if keeping carbs low)
- 2 tablespoons virgin coconut oil
- Optional: Sugar-free marshmallows (I used 2/3 a package of this kind)
- 1 teaspoon vanilla extract
- pinch of salt (if your peanut butter isn’t already salted)
- 2 1/2-3 cups crispy brown rice cereal (or cocoa krispies)
For the chocolate topping:
- ½ semi-sweet or sugar-free chocolate chips
- Optional: Sea salt for topping, optional
- Optional: Protein powder to boost protein content, optional
Steps:
- Line an 8×8-inch pan with parchment paper.
- In a pot, melt peanut butter, coconut oil, maple syrup (or sweetener of choice), and vanilla. Stir in protein powder (optional) and cereal. Press the mixture into the pan.
- Microwave chocolate (or melt in a saucepan) and pour over the base. Chill for 30 minutes, then cut and enjoy! (Store in the fridge, take out 5 minutes before serving).
