Peanut Butter Chocolate Puffed Rice (Print Version)

Crunchy peanut butter chocolate puffed rice squares are simple, chewy, and make an irresistible snack or dessert.

# Components:

→ Base

01 - 4 cups puffed rice cereal
02 - 1 cup creamy peanut butter
03 - 1/2 cup honey or maple syrup
04 - 1/4 teaspoon fine sea salt

→ Topping

05 - 1 cup semi-sweet chocolate chips
06 - 2 tablespoons unsalted butter

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing extra paper to hang over the sides for easier removal.
02 - In a large saucepan over low heat, combine peanut butter, honey or maple syrup, and salt. Stir constantly until the mixture is smooth and warmed, approximately 2 to 3 minutes.
03 - Remove the saucepan from heat and immediately add puffed rice cereal. Gently fold with a spatula until every piece is evenly coated.
04 - Transfer coated mixture into the prepared pan. Use a spatula or the back of a spoon to press firmly and evenly into the corners.
05 - Combine chocolate chips and unsalted butter in a microwave-safe bowl. Microwave in 30-second increments, stirring thoroughly each time, until melted and completely smooth, about 1–2 minutes.
06 - Immediately pour melted chocolate over the pressed rice layer, smoothing it evenly with a spatula.
07 - Refrigerate for at least 1 hour or until the chocolate topping is firm.
08 - Using the parchment paper overhang, lift the treat block from the pan. Slice into 16 squares and serve.

# Expert Advice:

01 -
  • Easy pantry ingredients you likely already have
  • No-bake and incredibly quick to prepare
  • Perfect balance of salty peanut butter and smooth chocolate
  • Just the right amount of sweetness and chew
  • Makes sixteen generous squares ideal for sharing or stashing away
02 -
  • High fiber from whole grain puffed rice and peanut butter
  • Keeps well in the fridge for up to one week
  • Easy to modify for vegan or allergy friendly snacking
03 -
  • Always press the base firmly to prevent crumbling
  • Let the chocolate set naturally in the fridge for the glossiest finish
  • Use parchment with a decent overhang to avoid sticky fingers on removal
  • I learned the hard way that skimping on salt makes these taste flat so never skip that quarter teaspoon
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