Recipe:
Servings: 9-12 squares (depending on how big you cut them)
1/2 cup creamy peanut butter
1/4 cup agave or maple syrup
3.5-4 cups rice cereal
1/4 cup dairy-free chocolate chips
Microwave the peanut butter for 1 minute to melt. Add the agave and mix until smooth. Add about half of the rice cereal and mix until well combined, then add the remaining and mix again.
Pour the rice mixture into an 8 or 9 inch baking pan lined with wax or parchment paper and pat down to an even thickness. Place in the freezer for 20-30 minutes.
Melt the chocolate chips and drizzle over the Rice Krispies with a fork. Put back into the freezer or refrigerator to harden the chocolate for a few minutes.
Cut into squares and enjoy!
This recipe is so easy and fun to make, but be warned, they are slightly addicting! If you are trying to watch your sugar intake, you could use less syrup or you could even omit it completely. Mine turned out pretty sweet and rich so I think they would still taste delicious with less syrup. I used the HEB organics 70% cocoa chocolate chips for the drizzle which are lower in sugar than a lot of other dairy-free chocolate chips I've seen. If you ever have to bring a dessert/snack to an event and want something quick and easy to make, try making this! You could use any nut or seed butter you like. Comment down below if you try this recipe and what you did or would do differently!
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