Ingredients

The following ingredients have 16 Servings
  • 3 cups (80 g) crisp rice cereal, (such as Kellogg’s Rice Krispies)
  • ½ cup (83 g) raisins
  • 3/4 cup (200 g) natural creamy peanut butter
  • 1/3 cup (75 ml) maple syrup
  • 2 tablespoons refined coconut oil, (melted)
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6- ounces (170 g) semisweet chocolate, (about 50% to 60% cacao mass, melted)
  • ½ cup (72 g) chopped roasted peanuts
  • Maldon salt or kosher salt

Instruction

  • Line an 8-inch by 8-inch pan (20 cm by 20 cm) with parchment paper. Coat the inside of the paper and pan with nonstick spray; set aside.
  • Toss cereal and raisins together in a large heat-proof mixing bowl; set aside.
  • Stir the peanut butter, maple syrup, coconut oil and salt together in a small heavy-bottomed saucepan. Heat over low-medium heat until it begins to simmer, then simmer for about 1 minute, stirring occasionally, and watch carefully to avoid scorching.
  • Immediately pour over cereal in bowl along with vanilla and begin to fold together with a heatproof silicone spatula until everything is evenly combined.
  • Scrape into prepared pan, smoothing and flattening the top. I like to use a small offset spatula, then wipe it dry for the next step.
  • Pour the melted chocolate over the top of the cereal mixture and use the offset spatula to spread the chocolate evenly over the entire surface area. Immediately sprinkle peanuts over the wet chocolate. Refrigerate for about half an hour or until chocolate is just set.
  • Unmold, peel away parchment and place chunky bars on cutting board. Cut into 16 bars, sprinkle with coarse Maldon salt and serve. Bars can be refrigerated in a single layer in an airtight container for up to 4 days. They can be served cold or at room temperature.