Description
These double dark chocolate rice krispie treats are a fun twist on a childhood classic! They’re loaded with dark chocolate, honey, and sunflower butter for the ultimate no-bake treat!!
Ingredients
Scale
- 5 cups (230g) cocoa brown rice cereal or plain brown rice cereal
- 1/2 cup (160g) honey
- 1/2 cup (130g) sunflower butter
- 1/2 cup (65g) dark chocolate, chopped
- 1/4 tsp vanilla paste or ground vanilla (sub with vanilla extract)
- 1/4 tsp kosher salt
Instructions
- Prep the pan. Line a 9×9 square pan with parchment paper.
- Prep the cereal. To a large bowl, add the brown rice cereal and set aside.
- Make the syrup mixture. In a saucepan or pot, add the honey, sunflower butter, dark chocolate, vanilla, and salt. Heat on low heat until it’s warm and the chocolate is melted, stirring constantly so the chocolate doesn’t burn.
- Mix, pack, and freeze. Pour the syrup mixture over the cereal and fold together with a rubber spatula. Pour the mixture into the prepared pan and spread into an even layer. Using a measuring cup or glass, firmly pack the rice krispie treats down to compress them. Cover with plastic wrap and freeze for 1 hour until set.
- Cut and store. Cut the rice krispie treats into 16 squares and store them in a glass container in the fridge or freezer for up to 1 week.