Salted Peanut Butter Bars

Similar to Scotcharoos but without the butterscotch chips blended with the melted chocolate. We used to make these with Cheerios, too.

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Step 1

In a large bowl, add the brown rice crisp cereal and flaxseed meal. Toss to combine.

Step 2

In a medium pot, add the peanut butter, maple syrup, coconut sugar, coconut oil, and salt. Turn the heat to medium. Whisk, stirring occasionally until the mixture comes to a gentle simmer.

Step 3

Once bubbling, whisk constantly for 1 minute, until the mixture thickens slightly and the flecks of coconut sugar dissolve. Add the vanilla and whisk to combine. Immediately pour the mixture over the brown rice cereal.

Step 4

Mix very well to combine. Transfer the base to the prepared baking pan and spread in an even layer. Using the bottom of a measuring cup, press the mixture into the pan, packing down.

Step 5

Transfer to the freezer for at least 30 minutes or until it is completely set.

Step 6

Once the bars have set, start on the topping. In a small pot, add the chocolate chips, peanut butter, and coconut oil. Heat over medium-low.

Step 7

Once the chocolate begins to melt, stir slowly but constantly, reducing the heat to low.

Step 8

Once almost all of the chocolate chips have melted, remove from the heat. Stir until the residual heat has melted the remaining chips.

Step 9

Pour the mixture over the bars, spreading into a smooth and even layer. Transfer back to the freezer for 30 minutes.

Step 10

For smaller bars instead of triangles, slice each rectangle into ~1-inch-thick bars. You can make them thicker or thinner based on your preference.

Step 11

If making Christmas trees: Carefully remove the bars from the pan. Using a sharp knife, cut into 3 rectangles. With each rectangle, cut 7 triangles, starting on the right corner and cutting at a diagonal towards the left. Remove the edge piece and save for snacking! Then make a triangle, and repeat until you get 7 equal-sized triangles. Repeat with the remaining 2 rectangles, until you get 21 “trees.” Place the trees on a baking sheet lined with parchment.

Step 12

In a small microwave-safe bowl, add the white chocolate and coconut oil. Microwave in 30-second increments until smooth.

Step 13

Using a fork, drizzle the white chocolate rapidly over the squares or trees, about a foot above them. For the trees, you’re trying to resemble strings of lights. Immediately add the sprinkles (since the bars are cold the chocolate will harden quickly).

Step 14

Store in an airtight container in the fridge for up to a week or in the freezer for up to 1 month.