Nut Butter Rice Crispy Treats with Dark Chocolate & Sea Salt being dipped in chocolate syrup in a white bowl (front-view)

Nut Butter Rice Crispy Treats with Dark Chocolate & Sea Salt

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When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

24

Icon of cutting board with knife on top in maroon red

PREP TIME:

27 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

3 minutes

Icon of clock in maroon red lines

TOTAL TIME:

30 minutes

INGREDIENTS

½ cup JUSTIN’S® Vanilla Almond Butter
2 tablespoons Coconut Oil
5 cups Mini Marshmallows
6 cups Crispy Rice Cereal
¾ cup Dark Chocolate Chips
2 teaspoon Sea Salt

DIRECTIONS

1. Combine the JUSTIN’S® Vanilla Almond Butter and coconut oil in a large microwave-safe bowl.

2. Microwave for 45-60 seconds or until the mixture melts.

3. Add the marshmallows and microwave for another 60-90 seconds until smooth, stirring every 30 seconds.

4. Add the cereal to the nut butter mixture; toss until well-combined.

5. Press the mixture into a greased 13 x 9-inch baking pan.

6. Cool slightly; cut into 24 pieces.

7. Place the dark chocolate chips in a small microwave-safe bowl.

8. Microwave for 30 seconds or until the chips melt.

9. Dip the crispy rice bars into the melted chocolate or drizzle evenly over the top.

10. Sprinkle the chocolate with sea salt.

This Recipe Serves 24

INGREDIENTS

½ cup JUSTIN’S® Vanilla Almond Butter
2 tablespoons Coconut Oil
5 cups Mini Marshmallows
6 cups Crispy Rice Cereal
¾ cup Dark Chocolate Chips
2 teaspoon Sea Salt

DIRECTIONS

1. Combine the JUSTIN’S® Vanilla Almond Butter and coconut oil in a large microwave-safe bowl.

2. Microwave for 45-60 seconds or until the mixture melts.

3. Add the marshmallows and microwave for another 60-90 seconds until smooth, stirring every 30 seconds.

4. Add the cereal to the nut butter mixture; toss until well-combined.

5. Press the mixture into a greased 13 x 9-inch baking pan.

6. Cool slightly; cut into 24 pieces.

7. Place the dark chocolate chips in a small microwave-safe bowl.

8. Microwave for 30 seconds or until the chips melt.

9. Dip the crispy rice bars into the melted chocolate or drizzle evenly over the top.

10. Sprinkle the chocolate with sea salt.

This Recipe Serves 24

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