I feel like most of us grew up making the deliciously easy rice crispy treat recipe from the back of the Kellogg’s blue box. There was nothing better than getting the ooey gooey melted marshmallows all over your fingers and having to lick it off. For whatever reason, the thought of having melted marshmallows all over me and the saucepan is reason enough not to deal with it. Instead THIS super easy recipe may just be the perfect upgraded version of those traditional rice crispy treats. If you ask me, it’s the perfect marriage of ingredients if you’re a huge chocolate, cereal and peanut butter lover like I am! What makes it even better is that these bars are classified under FODMAP safe desserts. Just make sure to stay within one square per serving size…I know it won’t be easy! Ha!
Also, I absolutely love One Degree cereal, it’s one of the more healthier cereal brands on the market that is also FODMAP safe. There are an assortment of different cereals from them like plain brown rice crisp cereal, maize flakes, and sprouted oat o’s to name a few.Looking for other FODMAP safe desserts? Check out a few of my favorites: peanut butter cookies and chocolate chia pudding.
Looking for other FODMAP safe desserts? Check out a few of my favorites: peanut butter cookies and chocolate chia pudding.
Peanut Butter Rice Crispy Bars
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: dessert
Description
These delicious treats will bring you back to the original rice crispy treats!
Ingredients
- 1 cup all-natural peanut butter
- 1/2 cup unsalted butter
- 1/2 cup real maple syrup
- 4 cups cocoa brown rice puffed rice cereal
Instructions
- In a medium sauce pan melt the peanut butter, butter and maple syrup on medium heat for 3-5 minutes, making sure to stir.
- In a large bowl add the cereal and stir in the melted peanut butter mixture.
- Line an 8 x 8 square baking dish with parchment or wax paper and pour in the cereal mixture. Refrigerate for at least an hour before serving.
Notes
Keep these stored in the refrigerator for up to 1 week.
