Make these chocolate peanut butter crisps with only six ingredients: peanut butter, maple syrup, coconut oil, rice crisp cereal, dark chocolate chips and sea salt flakes. These little treats are gluten-free, dairy-free and vegan!
Most of us are thinking about cookies right now, in the middle of the holiday season. Amiright? And I am HERE for keeping all the delicious cookies around during the holidays.
When I was a little girl, my mom would make a whole spread of different holiday cookies and candies. Every year she made chocolate chip and sugar cookies, chocolate no bake cookies, some sort of fudge and the most heavenly divinity. I still haven’t worked up the nerve to try my hand at homemade divinity!
Although these chocolate peanut butter crisps aren’t technically a cookie, they’re delicious and they’re the perfect little two- or three-bite sized sweet treat. They hit all the right texture and flavor notes — sweet, salty, peanut buttery and crispy. Yum!
In fact, my husband Brandon got into them while I was away from home the other day, before I’d even had a chance to drizzle the melted chocolate on top! He called me right away and said, “Those peanut butter balls you’ve got in the fridge? They’re insane.” I’ll take insane as a compliment! But they’re even better with that dose of dark chocolate over the top, so you definitely won’t want to skip that step.
If you make these chocolate peanut butter crisps, be sure to leave a comment letting me know what you think. I love hearing your feedback!
Chocolate Peanut Butter Crisps (GF, DF, Vegan)
- 1 cup natural peanut butter
- 1/4 cup maple syrup
- 2 Tbsp coconut oil, melted
- 2 cups rice crisp cereal (I used One Degree Organic Foods sprouted brown rice crisps)
- 1 cup dark chocolate chips
- Sea salt flakes for topping (I used Maldon sea salt flakes)
- In a large bowl, mix together the peanut butter, maple syrup and melted coconut oil with a large spoon. When well mixed, add in the rice crisp cereal.
- Using a spoon, scoop the mixture out onto a parchment paper lined baking sheet, in 24 uniform sized balls/chunks. *Note: the mixture will be very sticky and will stick to your hands if you use them to roll these out.
- Place the baking sheet with the crisps into the freezer until set up well, about 20 to 30 minutes. At this point, if you would like to use your hands and shape them into more of a ball, you can do so.
- Melt the dark chocolate chips in a medium saucepan over medium low heat. Use a spoon to stir continuously as the chocolate is melting. Once it has completely melted, turn the fire off and scoop about one teaspoon of melted chocolate over the top of each crisp. Top each crisp with a pinch of sea salt flakes, and place the baking sheet with cookies back into the refrigerator to continue setting up for another hour or more. Store in the refrigerator or freezer until ready to be enjoyed.