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Crispy Cocoa Rice Peanut Butter Bars

A piece of cake with chocolate frosting on top.
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Here’s a sweet treat that is perfect for the weekend. Fast, easy, and so good. No baking required! I found all the ingredients in my pantry. Put them together in 20 minutes, including the decadent top layer of chocolate and peanut butter.

  • Author: Lori
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 12 squares 1x
  • Category: Snack, Dessert
  • Method: No-bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale

Equipment List:

  • Large mixing bowl
  • 4-cup glass measuring cup or deep microwave-safe bowl
  • Spatula or large spoon
  • Measuring cups and spoons
  • Parchment paper
  • 9 x 12 pan or rectangular casserole dish

Ingredients:

  • Spray coconut oil
  • 2 1/2 cups of cocoa puffed rice cereal
  • 3 cups Dandies (or another vegan brand) mini marshmallows
  • 2 tablespoons vegan butter
  • 3/4 cup smooth peanut butter
  • 1/2 cup vegan chocolate chips
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons Maldon sea salt flakes

Instructions

  • Spray baking pan or casserole dish with coconut oil.
  • Pour cereal into a large mixing bowl.
  • Add marshmallows and butter to a large glass measuring cup or bowl.
  • Microwave in one-minute increments at 50% power. Stir after each minute. Once marshmallows start to melt and begin to puff up they’re ready. Note: Do not use full power. Marshmallows may explode and make a huge sticky mess in your microwave.
  • Immediately mix the marshmallow and butter mixture with the cereal, coating as much of the cereal as possible.
  • Transfer the cereal mixture to the prepared baking dish and use a sheet of parchment paper to press the mixture very firmly into the pan, making sure to press into corners and along the edges. Put some “elbow grease” – one of my mom’s favorite sayings – into this step until it is evenly distributed in the pan. Save the sheet of parchment paper.
  • Wipe the glass measuring cup or bowl clean with a damp paper towel. Add peanut butter and chocolate chips.
  • Microwave for one minute on full power.
  • Remove from microwave, stir in vanilla extract, and continue to stir until all chocolate chips are melted and you have a smooth consistency (similar to thick frosting).
  • Spread the chocolate mixture evenly on top of the rice crispy mixture.
  • Sprinkle the sea salt flakes over the top.
  • Cover with the saved sheet of parchment paper and put in the freezer for 10-15 minutes.
  • Cut into squares.

Notes

Substitutions:

  • Check the ingredients of marshmallows to make sure they are vegan. I really like the Dandies brand. Soft and fluffy and better than their conventional counterparts! CAUTION: Marshmallows expand in the microwave. Be sure to use a LARGE microwave-safe container.
  • Instead of microwaving the ingredients, you can use a heavy-bottom saucepan and cook over low heat; or use a double boiler.
  • My favorite vegan butter is Miyokos. I used salted butter in this recipe.
  • Maldon sea salt flakes are worth buying if you don’t already have them in your seasoning collection. I bought mine on Amazon. These thin, crispy salt flakes are a game-changer for all sorts of dishes! If you don’t have salt flakes, DO NOT use other salt. Just skip the salt.

Storage:

  • Store in the refrigerator in an airtight container or tightly sealed with plastic wrap for up to one week.