Grape and Cardamom Rice Crispy Treats
[cooked-sharing]
Line an 8 x 8 inch pan with parchment paper. Set aside.
Place peanut butter, coconut oil, and grape syrup in a microwave safe bowl. Melt in 30 second intervals until creamy and smooth . Add the rice crispy. Stir until cereal is completely coated. Pour into prepared pan, and use a spatula to flatten the top so it is even.
To make the chocolate topping: add chocolate to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted.
Pour melted chocolate over the rice crispy cereal and spread out the chocolate evenly.
Place pan in the fridge for 30 minutes or until bars are completely cool and chocolate is set.
Cut into bars and enjoy! Bars can be stored in the fridge for up to 1 week.
Ingredients
Directions
Line an 8 x 8 inch pan with parchment paper. Set aside.
Place peanut butter, coconut oil, and grape syrup in a microwave safe bowl. Melt in 30 second intervals until creamy and smooth . Add the rice crispy. Stir until cereal is completely coated. Pour into prepared pan, and use a spatula to flatten the top so it is even.
To make the chocolate topping: add chocolate to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted.
Pour melted chocolate over the rice crispy cereal and spread out the chocolate evenly.
Place pan in the fridge for 30 minutes or until bars are completely cool and chocolate is set.
Cut into bars and enjoy! Bars can be stored in the fridge for up to 1 week.
