No-Bake Healthy Rice Krispie Treats with Chocolate and Peanut Butter
These healthy rice krispie treats are made with melted chocolate, peanut butter, and oats for a little more staying power than the original. Just 10 minutes of prep and straight to the freezer!
Servings: 12
Calories: 254kcal
Equipment
Ingredients
- 180 grams chocolate milk or dark 1cup
- 200 grams smooth peanut butter ¾ cup
- 100 grams Rice Krispies / crispy rice cereal 3 cups
- 50 grams oats rolled or quick ½ cup
- 20 to 30 grams hemp seeds or ground flaxseeds/linseed about 2-3 tablespoons for extra protein and healthy fats.
- Pinch of sea salt optional (skip if your peanut butter is already salted)
Instructions
- Prepare your muffin tray. If using a silicone tray, no lining is needed as the cups will pop straight out. If using a metal tray, line each hole with a paper cupcake case.
- Melt the chocolate in a microwave-safe bowl, heating in 30-second intervals, stirring well between each burst, until completely smooth. Alternatively, melt gently over a bowl of simmering water (bain-marie method).180 grams chocolate
- Stir in the peanut butter until the mixture is smooth and fully combined. If the peanut butter is thick, microwave for an additional 20 to 30 seconds to loosen it.200 grams smooth peanut butter
- Add the rice krispies, oats, sea salt (if using), and hemp seeds. Stir until everything is evenly coated.100 grams Rice Krispies / crispy rice cereal, 50 grams oats, Pinch of sea salt, 20 to 30 grams hemp seeds or ground flaxseeds/linseed
- Spoon the mixture into the muffin tray and press down firmly with the back of a spoon.
- Transfer to the freezer for at least 1 hour, or until fully set. Remove from the tray and allow to sit at room temperature for 5 to 10 minutes before eating for the best texture.
Video
Notes
Optional tips
I used Rice Krispies in this recipe. If using a different brand of crispy rice cereal, measure using cups, as cereals can vary quite a bit in weight. Chocolate choice: Milk chocolate gives a classic sweet result. Dark chocolate (70%+) is slightly less sweet and a little richer. White chocolate works but melts differently, so use short microwave bursts and stir frequently. No muffin tray? Press the mixture into a parchment-lined baking dish or lunch box and cut into bars once set. Storage: Store in an airtight container in the fridge for up to 4 days. Store for up to 2 months in the freezer. Let sit at room temperature for 5 to 10 minutes before eating. Tips for success:
- Toast your oats at 350°F (175°C) for 5–10 minutes for extra flavor.
- If needed, add 1–2 teaspoons of coconut oil to help the chocolate melt more smoothly. This is more useful if using dark chocolate, as milk chocolate melts more easily.
I used Rice Krispies in this recipe. If using a different brand of crispy rice cereal, measure using cups, as cereals can vary quite a bit in weight. Chocolate choice: Milk chocolate gives a classic sweet result. Dark chocolate (70%+) is slightly less sweet and a little richer. White chocolate works but melts differently, so use short microwave bursts and stir frequently. No muffin tray? Press the mixture into a parchment-lined baking dish or lunch box and cut into bars once set. Storage: Store in an airtight container in the fridge for up to 4 days. Store for up to 2 months in the freezer. Let sit at room temperature for 5 to 10 minutes before eating. Tips for success:
- Press the mixture firmly into each cup so the treats hold their shape.
- Don't rush the melting. Low and slow prevents the chocolate from seizing.
- These are best eaten after a few minutes at room temperature rather than straight from the freezer.
Nutrition
Calories: 254kcal | Carbohydrates: 23.7g | Protein: 7g | Fat: 15.6g | Saturated Fat: 5.4g | Cholesterol: 7.8mg | Sodium: 134mg | Fiber: 2.1g | Sugar: 11.2g
