clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate + Peanut Butter Crisp Bark


  • Base
  • 1/2 cup crunchy or smooth peanut butter
  • 1/4 cup maple syrup
  • 3 Tbsp coconut oil
  • 1/2 cup desiccated coconut
  • 1 cup rice puffs
  • Topping
  • 170g dark chocolate chips/melts, I use Organic Times Dark Chocolate Drops
  • 1 Tbsp coconut oil


  1. Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
  2. In a medium sized pot over low-medium heat, add peanut butter, maple syrup and coconut oil, mix to combine.
  3. Gently heat mixture until peanut butter has completely melted down and the mixture is smooth and shiny.
  4. Remove from heat and stir through desiccated coconut.
  5. Gradually add rice puffs, mixing well after each addition.
  6. Pour mixture into lined baking pan and place in the refrigerator for 15-20 minutes until set.
  7. Whilst the base is setting, melt chocolate.
  8. Half fill a small pot with water and put over a medium heat.
  9. Place a medium-large heat proof bowl over the pot.
  10. Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth.
  11. Remove chocolate from heat.
  12. Remove base from refrigerator and carefully pour chocolate over the top. Move the pan around to get an even layer of the chocolate or use a spatula.
  13. Refrigerate for a further 1-2 hours or until chocolate is set and hardened.
  14. Lift out from pan and slice into long bark pieces or slices/squares.
  15. Enjoy!


Store in an airtight container, refrigerated, for 1 week - 10 days.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Bark, Slice, Snack, Gluten Free, Vegetarian/Vegan