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Peanut Butter & Chocolate Crispy Slice


Indulgent dark chocolate topping with a rich peanut butter base. Add a crunchy texture into the mix and you got a scrumptious sweet treat to snack on! You can cut these into small squares or longer bars. 


  • Base
  • 1 cup (280g) peanut butter, crunchy or smooth, I use crunchy 
  • 1/2 cup (150g) maple syrup 
  • 1/2 cup (100g) coconut oil
  • 1 cup (60g) desiccated coconut 
  • 2 cups (100g) rice puff cereal 
  • Chocolate Topping
  • 180g dark chocolate block of choice, dairy free if desired
  • 1 Tbsp peanut butter, crunchy or smooth, I use crunchy  


  1. Base
  2. Line a 8” x 8“ square baking pan with parchment paper, set aside.
  3. In a medium sized pot over low-medium heat, add peanut butter, maple syrup and coconut oil, mix to combine.
  4. Gently heat mixture until all ingredients are melted down and smooth.
  5. Remove from heat and stir through desiccated coconut.
  6. Add rice puffs 1 cup at a time, mixing well after each addition.
  7. Pour mixture into lined baking pan and place in the refrigerator.
  8. Make topping whilst base is setting. 
  9. Chocolate Topping
  10. Create a double boiler by half filling a small pot with water and put over a medium heat.
  11. Place a medium-large heat proof bowl over the pot.
  12. Add chocolate and melt down, whilst mixing occasionally. 
  13. Once completely melted, stir through peanut butter until melted through. Remove from heat.
  14. 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.
  15. Refrigerate for a further 1-2 hours or until chocolate topping has set. 
  16. Remove from pan and slice into squares or long bars. 
  17. Enjoy!
  18. Store in an airtight container, refrigerated, for 1 week – 10 days.
  • Prep Time: 15min
  • Cook Time: 5min