If you like Chocolate & Peanut Butter and things that take less than 10 minutes to make, this is the recipe for you! I love this recipe for a quick sweet fix. It does take time to chill in the refrigerator if you want to cut it into bars, but I won’t judge if you eat it right out of the pot, just let it cool a little bit first, please :).

I snuck in some flaxseed to make it a wee bit healthy, but really this is a sugar rush. Next time I think I’ll add some pretzels and/or peanuts.

And, in super awesome, amazing, surprising news, I won the Go Dairy-Free and So Delicious Recipe Contest with my Cinnamon Rhubarb Coffee Cake. Check out the announcement here: http://www.godairyfree.org/recipes/cinnamon-rhubarb-coffee-cake. I had my choice of an $1000 gift card to either whole foods or amazon. I went with whole foods. Going to be eating really well for awhile! 🙂

Chocolate Peanut Butter Crispy Bars

1/2 cup agave

1/4 cup brown sugar

1/4 teaspoon salt

1 tablespoon vegan margarine

1 cup peanut butter (unsalted, natural without added sugar)

1 teaspoon vanilla

3 cups chocolate crispy cereal (I used Whole Food Cocoa Rice Crisps)

1 tablespoon flaxseed

1 cup chocolate chips (or peanut butter chips!)

Line an 8×8 pan with parchment paper or aluminum foil. Spray lightly with oil. In a large pot, bring agave, brown sugar, and salt to a boil. Add the margarine and peanut butter and mix until all combined and melted, and then remove from heat. Add the vanilla, cereal, flaxseed and chocolate chips and stir until all combined. Press into prepared pan and chill for a minimum of 2 hours. Remove from the refrigerator and cut into bars.



