Ingredients:

  • 2 cups (340g) semi-sweet chocolate chips
  • 0.5 cup (125g) creamy peanut butter
  • 0.25 tsp fine sea salt
  • 1.5 cups (40g) crispy rice cereal
  • 0.5 tsp vanilla extract

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large microwave-safe glass bowl, combine the semi-sweet chocolate chips and creamy peanut butter.
  3. Microwave the mixture in 30-second bursts, stirring vigorously between each interval. Stop heating when only a few small lumps remain, allowing residual heat to complete the melting process.
  4. Fold in the fine sea salt and vanilla extract until the mixture is glossy and smooth.
  5. Gently fold in the crispy rice cereal using a silicone spatula, ensuring the cereal is fully enrobed without crushing the bubbles.
  6. Pour the mixture into the prepared pan and level the top gently with a spatula.
  7. Allow the bars to stabilize at room temperature for 10 minutes, then transfer to the refrigerator for 1 hour until firm.
  8. Lift the bars out using the parchment paper overhang and slice into 16 even squares.