Chocolate and crunchy join together in a gluten-free bar that is sweet but not full of refined sugars. With honey and peanut butter to hold it all together, the cocoa powder and chocolate chips add another level of flavor to the crispy rice cereal.
I’m always looking for a way to add chocolate to my gluten-free treats. This is so quick and easy, it could be a beginners’ recipe.
I received the Erewhon Organic Gluten-Free Crispy Rice Cereal free to review, but my opinions are my own. The flavor and texture of the cereal was very good, and the quality was excellent: organic, non-GMO, whole-grain goodness.
Honey, Peanut Butter & Chocolate Crispy Rice Treats
1/4 Cup Honey — local, if possible
1-1/2 Cups Crispy Brown Rice Cereal – I used Erewhon Organic Gluten-Free
2 Tablespoons Cocoa, or Carob Powder
2 Tablespoons Chocolate Chips, or Carob Chips (optional)
Coat a 9 x 4-inch loaf pan with cooking spray.
In a microwave-safe bowl, stir together the peanut butter, honey and cocoa.
Cook about 1 minute in the microwave until peanut butter and honey are melted.
Stir until well-blended.
Quickly stir in the crispy brown rice cereal with a spatula or wooden spoon.
Add the chocolate chips after the mixture has been stirred some and begun to cool off, just as you’re finishing stirring it all together. (Don’t wait too long or it will be too stiff to stir.)
Press into the prepared pan.
Chill in refrigerator for 45 minutes.
Cut into 8 squares.
This gluten-free recipe is designed for those with gluten intolerance or gluten sensitivity, but I’ve found people who have no food allergies like it, too. It is wheat-free, barley-free and rye-free. Also, it is casein-free, dairy-free, egg-free, lactose-free and refined sugar-free.
I received the Erewhon Organic Gluten-Free Crispy Rice Cereal free to review, but my opinions are my own.
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