Rice Krispies Twix Bars

A while ago my friend Natalie shared on her instagram page her version of Ambitious Kitchen's Healthy Peanut Butter Twix Bars. They looked amaaaaazing so I had to try and make a cereal version so here it is my recipe of Rice Krispies Twix Bars!

This treat has 3 layers:

1. Rice Krispies layer

2. Peanut butter caramel layer

3. Dark chocolate layer

Trying to take nice pictures of these bars while they were melting because of the tropical climate in my kitchen was a nightmare so they don't look perfect at all but I promise that if you follow my direction below you are going to learn how to make some perfect and super delicious candy bars. Oh, and they are no bake, vegan and easily gluten free.

INGREDIENTS:

--- RICE KRISPIES LAYER ---

• 40g Rice Krispies *

• 85g honey*

• 30g almond butter

• 1 teaspoon vanilla extract

--- PEANUT BUTTER CARAMEL LAYER ---

• 130g peanut butter

• 87g maple syrup

• 42g coconut oil

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

--- CHOCOLATE LAYER ---

• 1 tablespoon coconut oil

• 100g dark chocolate

DIRECTIONS:

1. Cover with parchment paper a 18x18 cm (7x7 inch) square pan (make sure you leave a bit of paper outside the borders of the pan otherwise it will be very difficult to remove the bars from the pan in the end).

2. Rice Krispies Layer: In a small pot pour honey, almond butter and vanilla extract. Place on the stove and, while stirring frequently, bring to a simmer over moderate heat. Remove from the stove and mix in the Rice Krispies. Press down the mixture on the bottom of the pan until you get a uniform layer. Place in the freezer to set while making the second layer.

3. Peanut Butter Caramel Layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Remove the pan from the freezer and pour the mixture over the Rice Krispies crust. Place in the fridge to set for 1 hour or in the freezer for 20 minutes.

4. Dark chocolate Layer: Melt dark chocolate and coconut oil on a double boiler or in the microwave. Remove the pan from the fridge or the freezer and pour the last layer on the top making sure to evenly distribute the chocolate. Place in the fridge to set for at least 20 minutes.

5. Remove bars from pan and cut into 12 bars.

6. Enjoy :)

RECIPE NOTES:

• You can use rice syrup instead of honey for a vegan option.

• I actually used 30g of Rice Krispies but then I realised that it was not enough since in the end the bars turned out delicious but too sticky to handle so I would use 40g of Rice Krispies next time. Also, use gluten free puffed rice for a gluten free version!

• You can keep these bars covered in the fridge for a week or in the freezer for a month or so.

RECIPE CARD:

If you make it let me know! :)