Peppermint Dark Chocolate Rice Cereal Bars

Yasmeen Ali
@munchingwithmariyah
Total
1h 20min
Prep
20min

Ingredients

  • 2 scoops Chocolate Mint Ka’Chava
  • 5 cups brown rice cereal
  • 1/2 cup honey
  • 1/2 cup sunflower butter
  • 1/2 cup dark chocolate, chopped
  • 1/4 tsp peppermint extract
  • 1/4 tsp kosher salt

How to make

  1. Prep the pan. Line a 9×9 square pan with parchment paper.
  2. Prep the cereal. To a large bowl, add the brown rice cereal and Ka’Chava, mix to combine and set aside.
  3. Make the syrup mixture. In a saucepan or pot, add the honey, tahini, dark chocolate, peppermint extract, and salt. Heat on low heat until it’s warm and the chocolate is melted, stirring constantly so the chocolate doesn’t burn.
  4. 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.
  5. 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.