Yet another peanut butter chocolate Halloween (or anytime) treat! This one mixes peanut butter, chocolate, and pumpkin with rice crispy cereal for a delicious crunchy bar you’ll want to eat right out of the freezer. While my Peanut Butter Snickers Bars will always be number one, these are a close second next to the Chocolate Dipped Popcorn Peanut Butter Balls.
Ingredient highlight
Pumpkin! This fall squash is great way to add immune boosting nutrients to your diet. It’s extremely rich in beta-carotene, an antioxidant that your body converts into vitamin A. It’s also a great source of vitamin C and other trace minerals.
Servings 16 bars
Prep Time 10 minutes Ingredients
- ½ cup (86g) dark chocolate chips or chopped dark chocolate bar
- 2 tbsp (28g) butter
- ¼ cup (68g) natural peanut butter
- ¼ cup (60g) pumpkin puree
- 1 tsp (8g) maple syrup
- ¼ tsp kosher salt
- 1 ¼ cup (56g) rice krispies, plus more for topping*
Peanut butter drizzle:
- 2 tbsp (34g) natural peanut butter
- ½ tbsp (7g) butter
- *I used the Whole Foods brand brown rice crispy cereal. You can also use the classic rice krispie cereal.
- Note: ~ easily double this recipe and put it in a 9×9 or 8×8-inch baking dish instead.
Instructions
- In a medium microwavable bowl, add the chocolate and butter and microwave in 20 second intervals, stirring after each time, until just melted.
- Stir in the peanut butter, pumpkin, maple syrup, and salt until smooth. Stir in the rice crispies and mix until they are evenly distributed and incorporated.
- Transfer to a parchment lined loaf pan. Spread out into an even layer. It helps to put a piece of parchment on top and press it out with your hands.
- To make the peanut butter drizzle, in the same medium bowl, add the peanut butter and butter and microwave in 20 second intervals until the butter is just melted. Mix to combine. Use a spoon to drizzle it on top of the bars. Sprinkle some more rice krispies on top of the peanut butter.
- Place in the freezer for at least 3 hours or overnight to chill. Remove, cut into bars or squares, and store in an airtight container in the freezer.
- These are best eaten straight out of the freezer for maximum crunch.
Items you can prep ahead (optional)
- Make and freeze the bars.
Substitutions:
- To make vegan, sub coconut oil for butter.
- Use any nut or seed butter in place of peanut butter.
- Sub rice crispies with crushed popcorn.
- Easily skip the pumpkin puree for a more peanut/chocolate forward experience!
Storage:
- Store leftovers in an airtight container in the freezer for up to 2 months.
Leftovers + Repurposing:
- These are best eaten straight out of the freezer for maximum crunch.
Servings 16 bars Prep Time 10 minutes Ingredients
- ½ cup (86g) dark chocolate chips or chopped dark chocolate bar
- 2 tbsp (28g) butter
- ¼ cup (68g) natural peanut butter
- ¼ cup (60g) pumpkin puree
- 1 tsp (8g) maple syrup
- ¼ tsp kosher salt
- 1 ¼ cup (56g) rice krispies, plus more for topping*
Peanut butter drizzle:
- 2 tbsp (34g) natural peanut butter
- ½ tbsp (7g) butter
- *I used the Whole Foods brand brown rice crispy cereal. You can also use the classic rice krispie cereal.
- Note: ~ easily double this recipe and put it in a 9x9 or 8x8-inch baking dish instead.
Instructions
- In a medium microwavable bowl, add the chocolate and butter and microwave in 20 second intervals, stirring after each time, until just melted.
- Stir in the peanut butter, pumpkin, maple syrup, and salt until smooth. Stir in the rice crispies and mix until they are evenly distributed and incorporated.
- Transfer to a parchment lined loaf pan. Spread out into an even layer. It helps to put a piece of parchment on top and press it out with your hands.
- To make the peanut butter drizzle, in the same medium bowl, add the peanut butter and butter and microwave in 20 second intervals until the butter is just melted. Mix to combine. Use a spoon to drizzle it on top of the bars. Sprinkle some more rice krispies on top of the peanut butter.
- Place in the freezer for at least 3 hours or overnight to chill. Remove, cut into bars or squares, and store in an airtight container in the freezer.
- These are best eaten straight out of the freezer for maximum crunch.
Items you can prep ahead (optional)
- Make and freeze the bars.
Substitutions:
- To make vegan, sub coconut oil for butter.
- Use any nut or seed butter in place of peanut butter.
- Sub rice crispies with crushed popcorn.
- Easily skip the pumpkin puree for a more peanut/chocolate forward experience!
Storage:
- Store leftovers in an airtight container in the freezer for up to 2 months.
Leftovers + Repurposing:
- These are best eaten straight out of the freezer for maximum crunch.
watch & learn
Useful Videos
leave your comments!