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Updated: Aug 4, 2021


  • 1/2 cup natural peanut butter or cashew butter I used JIF natural peanut butter

  • 1/3 cup coconut oil

  • 1/2 cup 100% pure maple syrup

  • 1 tablespoon vanilla

  • 3/4 cup Kashi GOLEAN Dark Cocoa powder

  • 1/4 cup cocoa powder

  • 4 cups organic rice puffs or rice cereal

  • 1/2 cup dark chocolate chips optional

  • 1/2 cup natural peanut butter melted for topping


  1. Cover a 9x9 pan with parchment paper and set aside.

  2. In a large microwave safe bowl, combine the peanut butter, coconut oil and maple syrup. Place in the microwave and heat on high for 30 seconds. Stir the mixture then place it back in the microwave for another 30 seconds to melt completely. Whisk together until combined. Add the vanilla and mix well.

  3. Add the Kashi GOLEAN Dark Cocoa powder and cocoa powder and mix well. Mixture should be thicker but still wet. Add the rice puffs and stir to coat completely. Stir in chocolate chips, if desired.

  4. Pour mixture into prepared pan and press gently to set the bars in place. Place in the freezer for 15 minutes. While freezing, place the peanut butter in a small microwave safe bowl and heat on high for 30 seconds until melted. When bars are set, drizzle peanut butter over top. Place bars back in the freezer for 10 minutes. Cut into bars and enjoy! You can keep them in the freezer for up to two weeks.

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