Chocolate Coconut Almond Crispies


I’ve been on a crispie bar kick lately. Partly due to the fact that I have a gianormous box of rice crispies to use up.

These Chocolate Coconut Almond Crispies are excellent! The one downside is you should keep them cooled, especially on a warm day. So after they chill and set up, cut them into desired pieces then put them back into the fridge. Silver lining: they aren’t laying on the counter and tempting you every time you walk through your kitchen.

– 4 c rice crispies
– 1/2 c corn syrup
– 1/2 c maple syrup
– 1/2 c chocolate chips
– 1/2 c almond butter
– 2 Tbls coconut oil
– pinch of salt
– 1 tsp almond or vanilla extract

topping (optional)
– 1/2 c chocolate chips
– 1 Tbls coconut oil
– slivered almonds
– coconut flakes

1. Pour 4 cups of rice crispies into a large bowl
2. In a small pan, add the corn syrup and maple syrup. Bring to a simmer. Let simmer for 1-2 minutes. Remove from heat and add almond butter, chocolate chips, coconut oil, salt and extract. Stir until everything is combined
3. Add the syrup mixture to the crispies and stir
4. In a 8×8 pan, line with parchment paper and with wet hands, press crispie mixture into the pan
5. Let chill for an hour. If using the topping, melt the chips and oil in a small pan. Once the mixture is smooth, pour over crispies. Top with almonds and coconut
6. Return to the fridge until ready to serve. Enjoy!



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