If you’ve been on the hunt for healthier sweet treats, and you love the combo of chocolate and peanut butter (especially as much as my husband), this recipe is a WINNER! Instead of overly-processed Rice Krispies cereal, you use puffed whole grain brown rice. Instead of processed sugar, these are sweetened with honey. And finally, they’re topped with my favorite Lily’s stevia-sweetened chocolate.

The original recipe calls to be topped with pecans, but I also made a second batch that I topped with Lily’s peanut butter chips instead of nuts. You could even substitute Lily’s butterscotch chips, which would turn these into healthy Scotcharoos!

Crispy Chocolate Peanut Butter Bars
(Original recipe: Cookie + Kate)

3 C puffed whole grain brown rice (I used the Arrowhead Mills brand)
3/4 C creamy peanut butter
1/2 C honey
1-1/2 C (9 oz) chocolate chips
1/4 C pecans, roughly chopped
1/2 tsp flaky sea salt

Line an 8-inch square baking dish with parchment paper.

Pour the puffed rice into a large mixing bowl.

In a medium saucepan, combine the peanut butter and honey. Warm the mixture over medium-low heat, stirring often, about 5 minutes. Be careful not to bring it to a boil, or the peanut butter will scorch.

In a large mixing bowl, pour the warm honey mixture over the puffed rice. Using a rubber or silicone spatula, stir until the mixture is completely combined. Transfer it all to the lined baking dish. Press down with the spatula to spread it fairly evenly. Use a flat-bottomed glass to press down firmly all over, including the corners. Pack it down firmly, and ensure that it’s evenly compacted.

Over a double-boiler (or in the microwave), melt the chocolate chips. (Note: stop heating chocolate at about 90% melted. Keep stirring off the heat and the pieces should completely dissolve.)

Pour the melted chocolate over the crispy peanut butter mixture and spread it evenly. Sprinkle the pecans on top, followed by the flaky salt. Place the baking dish in the refrigerator and chill for at least 2 hours, or up to a day.

To slice, lift it out of the baking dish with the parchment paper. To cut them into squares, use a sharp knife and apply even pressure from above to press straight down. This will minimize the chance of the chocolate cracking.

Store these in an air-tight container. They will keep well at room temperature for up to 1 week, or for several months in the freezer.