Peanut Butter Brownie Rice Crispy Treats
Ingredients
Rice Crispy Layer
-
½
cup
peanut butter
-
¼
cup
sticky sweetener of choice
-
½
tsp
vanilla extract
-
½
cup
powdered peanut butter
-
3
Tbsp
unsweetened cocoa powder
-
¼
tsp
salt
-
½
cup
rice crispy cereal
-
1½
cups
marshmallows
Brownie Layer
-
1
cup
dates, softened
-
2
Tbsp
sticky sweetener of choice
-
⅓
cup
unsweetened cocoa powder
-
¼
tsp
salt
-
½
cup
almond flour
-
¼
cup
powdered peanut butter
Instructions
- Soak the dates for the brownie layer in water until very soft, preferably overnight in the fridge.
- Line an 8" x 4.5" loaf pan with aluminum foil.
- In a medium bowl, stir together the peanut butter, sweetener, and vanilla extract.
- Add the powdered peanut butter, cocoa, and salt, and mix until well combined.
- Fold in the rice crispy cereal and press the mixture into the lined loaf pan.
- Refrigerate for about 30 minutes to 1 hour to harden.
- In a microwave-safe bowl, warm the marshmallows for 15-20 seconds until puffy and melted.
- Spread the melted marshmallows over the hardened rice crispy layer and refrigerate to set.
- Drain the dates and blend them with the sticky sweetener until smooth.
- Mix the date paste with cocoa powder, salt, almond flour, and powdered peanut butter.
- Spread the brownie batter over the marshmallows and refrigerate until firm, about 4 hours.
- Slice into desired shapes and enjoy.
Nutrition Facts (estimated)
Servings
8 squares
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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