Those were good, but if you’re not into chocolate, or if you tend to eat your desserts right after dinner/ before bed as I do, you do your best to avoid chocolate so it doesn’t keep you up. (A horrible-wonderful first world problem to have, right?)
I like this Peanut-Buttery Krispie Treat. It’s sweet, like a “Scotch-a-Roo,” but make it will all-natural peanut butter and organic honey and you’ve got a much healthier version that will fuel your body and make for a sleep-friendly evening snack.
Plus, it’s a great treat for kids because it provides nutrients they’ll never know about. Unless you do as the French mothers do and shamelessly serve healthful dishes to children at a young age so they never know the difference; they just learn to appreciate quality food.
Makes 4-5 mini krispies or one really big one
- 1/4 cup rice crispies (brown rice works great!)
- 1 t coconut flour
- dash of pure vanilla extract
- 1 T all-natural, salt-free peanut butter
- 1 t sticky sweetener, such as agave or brown rice syrup (I used agave)
- optional: dark-chocolate chips
-Preheat oven to 330 degrees. Lightly grease a baking dish. I used a cake balls tray for this candy-like version, but you can use a regular ramekin.
-In small bowl, toss crispies and flour together. Place nut butter, sweetener, and vanilla on top. Microwave for a few seconds (7-9) just to warm up the mix.
-Mix well. Smash the crispies for a tighter crisp, and to keep all ingredients stuck together better.
-Press into your dish.
-Bake for only 2-3 minutes. This is just long enough to let some of the ingredients fuse.
-Remove from oven.
For a crunchy chocolate crust, smear some dark-chocolate chips on top ’til a smooth coating forms. Let cool in the freezer. Pop out and serve.