Ingredients:

  • 8 cups (about 200–240 g) puffed rice cereal (e.g., Rice Krispies or puffed brown rice)
  • 1/2 teaspoon fine sea salt (if using unsalted peanut butter; reduce if peanut butter is salted)
  • 1 cup (240 g) creamy peanut butter, room temperature
  • 1/2 cup (120 g) honey OR light corn syrup OR maple syrup
  • 3 tablespoons (42 g) unsalted butter OR coconut oil (optional)
  • 1/4 cup (30 g) powdered sugar (optional)
  • 1 teaspoon pure vanilla extract
  • 6 ounces (170 g) dark or milk chocolate (chopped) OR 1 cup (170 g) chocolate chips
  • 1 teaspoon neutral oil (optional)
  • Flaky sea salt, chopped roasted peanuts, toasted coconut, or crushed pretzels for garnish (optional)

Instructions:

  1. Prepare pan: Line a 9-inch (23 cm) springform or cake pan (or 8x8-inch square pan) with parchment, leaving a 1–2 inch overhang to lift the cake out easily; lightly grease the parchment.
  2. Measure the cereal: Place 8 cups puffed rice cereal in a very large mixing bowl, add 1/2 teaspoon fine sea salt (if using unsalted peanut butter), and set aside.
  3. Make the peanut binder: Combine 1 cup creamy peanut butter, 1/2 cup honey (or chosen sweetener), and 3 tablespoons unsalted butter or coconut oil in a medium saucepan over low–medium heat, stirring constantly until smooth and just combined. Alternatively, microwave in 20–30 second bursts, stirring between bursts.
  4. Finish binder: Remove from heat and stir in 1/4 cup powdered sugar (if using) and 1 teaspoon vanilla extract. Mixture should be glossy and pourable; if using natural peanut butter and it’s too thin, add a tablespoon of powdered sugar or a few tablespoons of cereal to thicken.
  5. Combine binder and cereal: Pour the warm peanut binder over the puffed rice. Work quickly but gently with a rubber spatula, folding until the cereal is evenly coated—avoid over-stirring to preserve crunch.
  6. Press into pan: Transfer the mixture to the prepared pan. Use an offset spatula or a lightly oiled flat-bottomed measuring cup to press the mixture firmly and evenly into the pan until compact and edges are tight.
  7. Chill to set: Cover and chill in the refrigerator for at least 30 minutes (longer for a firmer set). Alternatively, chill 10–15 minutes in the freezer for a quicker set.
  8. Finish with chocolate: Remove cake from pan using parchment overhang and place on a wire rack set over parchment. Melt 6 ounces chocolate with 1 teaspoon neutral oil in short microwave bursts or a double boiler until smooth. Drizzle or spread chocolate on top and scatter flaky salt or chopped peanuts while chocolate is still wet.
  9. Slice and serve: Let chocolate set at room temperature or briefly in the fridge. Use a sharp knife warmed under hot water and dried between cuts to slice into 8–12 wedges. Store leftovers in an airtight container in the fridge for up to 7 days or freeze for longer storage.