I came up with this recipe because I was trying to copycat the EnviroKidz Peanut Choco Drizzle granola bars. Those are my son’s favorite bars, but I got tired for paying $4 for a box of 6 granola bars! – Especially now that school has started and he wants to take a bar to school everyday for a snack.
The problem I ran into was getting the bars firm enough, especially firm enough to withstand a lunch box. By the time he got to school his poor little snack seemed more like just plain granola than a granola bar. But I just kept tweaking the measurements until I got it right.
I love this recipe because I can throw it together in less than 15 minutes and have a perfect snack for school all week. Enjoy!
- 5 C gluten free Rice Krispy's
- ¼ C brown sugar or palm sugar
- ½ C agave nectar or honey
- ½ C creamy peanut butter
- 1 tsp. vanilla
- ⅓ C dairy free chocolate chips, frozen to help prevent melting
- Spray a 7 x 11 in or 8 x 8 in (will result in a thick bar) pan with gfcf cooking cooking oil.
- In a large saucepan, heat the sugar and agave nectar until just a boil.
- Remove from heat and stir in the peanut butter and vanilla.
- Pour in the Rice Krispies and mix well. Then stir in the chocolate chips.
- With slightly wet hands, press into greased baking dish.
- Place uncovered in refrigerator until firm, a few hours to overnight. Slice into bars. *For easier slicing, remove from refrigerator after 1 hour, score bars, then place back into fridge until firm.
- First cut in ¼ of the way lengthwise
- Then cut the bars in ½ right down the width of the dish... then cut each ½ into thirds. (this would be the lower half if you're looking at the picture below). Makes 8 bars