No-Bake Chocolate Peanut Butter Bites
- Yield: 40 pieces
- 1/2cup maple syrup
- 1/2cup all-natural unsalted peanut butter*
- 2cups brown rice cereal
- 1/4teaspoon sea salt
- 12ounces bittersweet non-dairy dark chocolate, broken into pieces or in chip form
- 1tablespoon sea salt, for sprinkling
- Line a 9×9 baking pan with parchment paper.
- In a small saucepan, combine maple syrup, peanut butter, and ¼ teaspoon sea salt over low heat stirring occasionally until mixture is completely incorporated and smooth.
- In a medium bowl, place brown rice cereal and pour peanut butter mixture on top. Stir mixture until the rice cereal is completely coated. Transfer rice cereal mixture to prepared baking pan and using an extra sheet of parchment paper, press mixture into pan. Be sure to pack the mixture down firmly into an even layer. Place pan in freezer for 30 minutes to an hour until layer has hardened. Remove from freezer, use parchment to lift hardened layer out of baking pan and place atop a cutting board (layer will be thin). Cut into squares about an inch or slightly larger.
- Place chocolate into a microwavable safe bowl and melt chocolate in microwave for 30 second intervals, stirring after each interval until mostly melted.Stir until lumps are smooth. Allow chocolate to cool for a few minutes before coating squares.
- Chocolate coating: Cover a cookie sheet with a piece of parchment paper. Place square in bowl of chocolate, flip with fork to coat, allow extra chocolate to drip off from fork, and place onto prepared piece of parchment paper. Wiping the bottom of the fork against the side of the bowl is helpful. Sprinkle with sea salt. Repeat until all squares are coated. Place cookie sheet in refrigerator until chocolate has hardened. Your hands will inevitably get sticky and chocolatey – it helps to have a wet paper towel nearby.
- Store in an airtight container.
- If your all-natural peanut butter is already salted, you may want to reduce the amount of sea salt called for in the peanut butter mixture.*
- The recipe uses a 9×9 inch baking pan to create a thin peanut butter crispy layer that is easier to dip, flip, and coat. I have tried this in an 8×8 pan, which makes for thicker squares that require a longer time in the freezer to harden and don’t coat quite as “neatly”.
This recipe from Honest Cooking was republished with permission. It originally appeared as 4-Ingredient Chocolate Covered Peanut Butter Bites at Salted Plains.