This recipe is hands down my new absolute favorite dessert… not even kidding! It’s the perfect balance of sweet, salty, crunchy, savory, and the classic combo of chocolate and peanut butter. YAS! You’re going to love these and they’re STUPIDLY easy to make.
I used to make Rice Krispie treats with my mom all the time when I was young for random elementary school parties, and this recipe is totally taking me back to those days. I can honestly say that these are a TON healthier than those marshmallow, corn syrup- filled, ADHD causing RK’s from my childhood. You’ll see the ingredients below, but they’re made with minimal, healthy ingredients that will blow your mind and your tastebuds!
Since moving to colorado, I’ve been trying to support more and more Colorado-based food companies and have fallen in LOVE with an incredible husband-wife partnership: Love Grown Foods. This adorable and insanely sweet couple met in college at Denver University and started their company as undergraduates in their own kitchen! They started selling granola and eventually expanded into creating incredible, nutrient-dense breakfast cereals. With so many breakfast cereals laden with sugar, processed grains and crap, they decided to try something different.
After researching a bit and looking at how certain potato + tortilla chip companies (like Beanitos) had taken a snack typically made with corn, grains, etc. and made it with beans and legumes, they decided to try and make cereals with legumes instead. The outcome: seriously delicious + nutrient-dense breakfast cereals.
So not only is this recipe low in sugar, but it also has NO corn, NO processed grains, and NO refined sugars!! Which is amazing and makes my freakin’ day. There’s essentially no other cereal out there you can find that has such simple, nourishing ingredients.
Make these for any occasion- I promise you EVERYONE will freak out about how insanely delicious they are, and you’ll LOVE how easy they are to make!
- In a large mixing bowl, add 4 cups of Love Grown Chocolate Comet Crispies. Set aside.
- In a small sauce pan, bring the honey to a light simmer for about 1 minute until the consistency is similar to that of water.
- Remove from heat and add the peanut butter and generous pinch of salt to the saucepan along with the honey and mix until well combined.
- Pour the honey, PB + salt mixture over the Chocolate Crispies and stir until all of the cereal is well coated.
- Transfer the Chocolate PB Crispies to a 9x11 pan and press down HARD to pack the bars tightly. Allow them to cool before cutting, or place in the freezer for 30 minutes to speed up the cooling process if your ansty AF like I am
- Enjoy immediately or store in an air-tight container in the fridge for up to 2 weeks (If they last that long!)
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