Kit Kat Bars
A no-bake, chocolatey cereal bar made with Rice Chex, peanut butter, maple syrup, and coconut oil.
Servings: 24 servings
Ingredients
- 3 cups Rice Chex cereal can use any Chex cereal of choice
- 1 1/2 cups chocolate chips
- 1 cup peanut butter can use any nut or seed butter of choice
- 1/2 cup maple syrup
- 1/4 cup coconut oil can sub for butter
Instructions
- Line an 8 x 8-inch deep baking dish or tray with parchment paper and set aside.
- Place the Rice Chex cereal in a large mixing bowl and set aside.
- In a microwave-safe bowl or small saucepan, combine the peanut butter, chocolate chips, maple syrup, and coconut oil.
- Heat the mixture until melted—either in 20–30 second microwave bursts stirring between each, or over low heat on the stove—then whisk until smooth and fully combined.
- Pour the melted chocolate mixture over the Rice Chex and gently fold until the cereal is evenly coated.
- Transfer the coated cereal into the prepared pan, press evenly into an even layer, and refrigerate until firm, at least 1 hour.
- Remove from the refrigerator, lift out using the parchment, and cut into 24 bars.
Equipment
- 8 x 8-inch baking dish or deep tray
- Parchment Paper
- large mixing bowl
- Microwave-safe bowl or small saucepan
- Spatula or whisk
Notes
- Store at room temperature, covered, for up to two weeks.
- Refrigerated bars will keep for up to two months.
- Freeze in a zip-top bag for up to 6 months.