Description
No-bake rice krispie cookies are full of chocolate and peanut butter flavor. Crispy, crunchy, light and easy to make.
Ingredients
- 4 3/4 cups crispy rice cereal (120g)
- 1 1/2 cups chocolate chips (262g)
- 1 cup peanut butter (240g) *see note below
- 1/4 cup unsalted butter, softened or melted (56g)
- 1/2 cup maple syrup (120g)
- 1 teaspoon vanilla extract
- Dash of salt
- Optional: 1 cup mini marshmallows or 1/2 cup white chocolate chips
Instructions
- Line a baking sheet with parchment or wax paper and set aside.
- Combine the chocolate chips, peanut butter, and butter in a microwave safe bowl and microwave for 45 seconds to get some initial melt going. Stir it up and then continue microwaving at 20 second intervals until all the chocolate chips are melted. Then whisk in the maple syrup, salt and vanilla until everything is smooth.
- Add the chocolate mixture to a large bowl with the rice krispies cereal and fold everything together until fully incorporated. Fold in any additional mix ins at this time.
- If you're adding the optional chocolate drizzle, melt an extra half cup of chocolate chips in a glass bowl in the microwave for 30 seconds, stir, then continue heating in 15-second intervals until it's smooth. After that, transfer the melted chocolate to a squeeze bottle or use a spoon and drizzle it over the cookies.
- Use a spoon or medium sized cookie scoop to drop portions of the mixture onto the prepared baking sheet, then press them down with your hand and form into cookie-shaped disks, smoothing out the edges.
- Once firm, enjoy. Store in an airtight container at room temperature for up to three days or in the fridge for up to a week.
Notes
Peanut Butter - the recipe as written is when using natural peanut butter which tends to have a runnier texture compared to conventional peanut butter. If using conventional peanut butter (like Jif or Skippy) reduce the amount of rice cereal to 4 cups even (or 100g)
Nutrition
- Serving Size: 1 cookie
- Calories: 374
- Sugar: 27.2 g
- Sodium: 157.6 mg
- Fat: 23.1 g
- Carbohydrates: 39.9 g
- Fiber: 3.1 g
- Protein: 7.5 g
- Cholesterol: 10.2 mg
