For the base:
3 1/2 c. puffed rice cereal (or any puffed cereal — I used Nature’s Path)
2/3 c. creamy nut butter of your choice (if cold/firm, heat on stovetop or microwave to soften slightly)
1/3 c. melted coconut oil
1/4 c. maple syrup
1 tsp. vanilla
1/2 tsp. sea salt

For the topping:

3/4 c. peanut butter powder (I found mine at Body Energy Club)
1/2 c. melted coconut oil
1/4 c. maple syrup
1/2 tsp. sea salt
1 tsp. vanilla


For the base: 

Line an 8″x 8″ baking pan with parchment paper, ensuring there’s enough sticking out the sides to tug on for easy removal. If there are parts of your pan still exposed, grease so the bars don’t stick.

In a medium to large bowl whisk together nut butter, melted coconut oil, maple syrup, vanilla, and salt.

Add puffed cereal to your bowl and stir with a spatula until completely coated with wet mixture.

Dump your coated puffed rice into your baking pan and press down firmly to create a flat layer (I find using the back of a spatula works best here).

Place in fridge or freezer to firm up (ideally one hour) while you make the topping. *updated

For the topping: 

Add all ingredients to a medium sized bowl and whisk until silky smooth.

Once your base is firm and chilled (at least 30 minutes), pour your topping over the base and spread evenly with the back of a spoon. You could garnish with nuts at this point, but I chose not to. Return your dish to the fridge until completely firm.

Recipe from Its To Die For



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