Lovers of all things peanut butter will be all over these Peanut Butter Rice Crispy Treats! They are easy to make, no bake and most importantly, HEALTHY! The perfect sweet lunchbox treat for your kids, or yourself!
Girl, you need some Healthy Peanut Butter Rice Crispy Treats in your life.
Forget everything you know about (full of sugar, not that good for you) Rice Krispie treats and discover the completely rebranded clean eating peanut butter rice crispy treats.
Clean eating as in much, much better for you (like no refined sugar, super food chia seeds, nuts...) and peanut butter as in...OMG it's addictive, and delicious, and life would be so sad without it (crying for those with a peanut allergy right now).
Did I mention these healthy Peanut Butter Rice Crispy Treats are also NO BAKE?
As in, no need to turn the oven on, wait for it to pre-heat, wait for your thing to bake then to cool down...and being reminded once again how impatient you are.
Oh wait, is it just me? My apologies.
Anyways, with this recipe for homemade rice crispy treats, you just need to heat the honey and peanut butter together, mix it with the rest of the ingredients, press into the pan and let it set in the fridge while you do your nails (or whatever it is you love doing).
Hello, super easy Peanut Butter Rice Crispy Treats! Enjoy 🙂
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Clean Eating Peanut Butter Rice Crispy Treats
Lovers of all things peanut butter will be all over these Peanut Butter Rice Crispy Treats! They are easy to make, no bake and most importantly, HEALTHY! The perfect sweet lunchbox treat for your kids or yourself!
In a small pot, combine peanut butter and honey and heat on medium-low heat for about 3 minutes or until warmed through and spreadable.
Meanwhile, combine puffed rice, chopped almonds and chia seeds in a large bowl.
Pour PB/honey mixture over rice mixture and mix thoroughly.
Line a 11 x 7 inch pan (often called a biscuit/brownie pan) with parchment paper (I spray some olive oil at the bottom to help the paper stick to the pan) and press the mixture firmly into it (I use the back of a cup to make sure I press as hard as I can!).
Refrigerate for 30 minutes or until set. Lift it out of the pan and cut into 36 pieces using a sharp knife (I cut the preparation into 3 long strips and then each of these long pieces into 12 small pieces). Store in the fridge in an airtight container.
Adapted from Donna Hay's "Fresh + Light" magazine