P&B Chocolate Crispies

14 May

I am particularly infatuated with creating things in the kitchen and sometimes I forget to simply be uninhibited about my explorations on paper – that is, sharing them with the rest of the world.  I don’t want to keep you in the dark, but at times I want to scurry away in secret as I invent my next little concoction. 

Think of me as a culinary chemist. I’m always up to something behind closed doors and find that much of my relaxation and “enlightened” moments stem from the expeditions I embark on.. You see, it’s much like gardening.. there’s this connection that takes place between girl and food… it just can’t be explained, it needs to be experienced!

However as  much I’d like to particularly take total applause for this cripsed out heavenly treat, I unfortunately am not it’s master.. simply the unbridled cook that wants to experience it for myself… and so I share it with you!

P&B Chocolate Crispies
vegan, gluten-free

5 cups (unsweetened) brown rice cereal, gluten-free
3/4 cup peanut butter
1/2 cup brown rice syrup
1/4 cup maple syrup
1 teaspoon salt
2 teaspoons arrowroot/tapioca starch
1/2 cup Enjoy Life mini-chocolate chips
  1. Line a 9×13″ pan with parchment; Set aside.
  2. In a large pot, combine peanut butter, brown rice syrup, maple syrup, salt and starch.
  3. Heat over medium temperature and stir until small bubbles form. 
  4. Stir in rice cereal and stir until evenly coated.  Add chocolate chips and stir. 
  5. Press into prepared pan and use a spatula to spread evenly and firmly compress into pan.
  6. Refrigerate for at least an hour before cutting and serving.

Thanks to Forgiving Martha for your genius.

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