Peanut Butter and Dark Chocolate Krispie treats

These are my favorite rice krispie treats of all time. They are easy, healthier and fun to make with the kids.

Peanut butter and dark chocolate krispie treats
These peanut butter and dark chocolate krispie treats are one of my son’s favorite. We actually tend to make them together. It is extremely simple and rather fast. You can enjoy these treats in no time. You may also like this other peanut butter, dark chocolate and coconut crispy bars!!

Now I have to warn you that rice krispies, the very famous brand that everyone knows, won’t give the name away in case they would like to come after me, contains high fructose corn syrup. You may have heard on TV that it is good in moderation and that the body can’t tell the difference. Well let me tell you that your body CAN TELL THE DIFFERENCE. They just want you to believe otherwise because it is a very lucrative business.

Sugar its metabolize in the small intestine while HFCS has to go to the liver because the body can’t recognize it, not good…..

I won’t bored you with all of the science so let me just stop here.

Anyhow the point that I wanted to make is that I happen to have a very great store near my house, Trader Joe’s, which I can’t live without. Products at this store don’t contain either hydrogenated fats, aka, trans fats or HFCS so here is where I get my rice krispies :-)

On any event, where ever you get your rice krispies you will enjoy these peanut butter and dark chocolate krispie treats as much as we did, they are just AWESOME. This year these treats are making it to my give away Christmas goodie bags.


In these two pictures you can see the first steps. Getting the rice krispie mixture onto the lined foil pan and the chocolate being melted on a double broiler, which you can also do in the microwave.
Dark chocolate and peanut butter krispie bars

Here you can see the chocolate already melted that I spread over the rice Krispie mixture and the final result, just superb :-)


Peanut Butter and Dark Chocolate Krispie treats

Miryam's original recipe

Yield: 18 pieces


1/2 cup honey
1/2 cup organic crunchy peanut butter
3 cups brown rice crisped cereal, regular crisped cereal will also work
1 1/2 cup dark chocolate chips



In a sauce pan, at low heat, combine  honey and peanut butter. Heat for about 1-2 minutes stirring to combine. Remove from heat and add cereal. Press into a square baking pan lined with foil like in the picture.

Melt chocolate in a medium bowl over a saucepan of boiling water. Stir until smooth and spread melted chocolate over the rice crispy mixture in the lined pan.

Let cool to set chocolate. I normally put it in the fridge for 20-30 minutes. Lift out of pan, remove foil and cut into small bars. Store in covered container up to for one week.

Screen Shot 2013-03-22 at 12.11.31 PM

Nutrition facts are calculated based on the recipe giving 18 servings (pieces).

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  1. I know if I make these, I’m going to eat the whole pan. But that’s okay, cause gluten-free means they’re healthy, right? ;)

  2. Wow. These look delicious! But, I don’t have any almond flour. Is there anything that I can use to replace the almond flour?

  3. Wow those look good! The topping of chocolate chips is decadent!

  4. Without even trying this recipe, I know your gluten free black bean brown you published awhile ago will be better- hands down.

  5. wow, looks delicious. I have to bake with almond flour, i see Giada doing that, and i have to try it. plus i love the taste of almonds. great recipe.

  6. I was just looking at what to buy in the US and thought about brown rice flour but I decided against it. But now I’ve decided for it. :)

    These look SO good! And they look like they really have a great texture! Great post. :)

  7. Yum! I just made these for a potluck at work tomorrow. I didn’t have almond flour, so I put some almonds in the food processor and made my own version. They came out very tasty! Thanks for another gluten-free treat.

  8. Hi, I love your recipes. I’m new to your site and am planning so many dishes, where to start? For this recipe in particular, what could I substitute for the sugar? Coconut sugar? In the same amount? Thanks.

  9. I need to use cocoa instead of the chips, because of the milk in chips. Any tips on doing this?

    • I would try to find dairy free chocolate chips. I have baked with them before. I found them in the Kosher isle @ the supermarket @ shoprite. I don’t think the cocoa substitution will work because the chocolate chips makes these brownies fudgy. By using just the cocoa I think they will be too dry :-( Thanks for stopping by

  10. Hi Miryam !

    These are FANTASTIC brownies !!!!
    I made 2 alterations:
    – instead of 2 eggs, I used 1 egg and a 1/4 silken tofu
    – instead of the oil, I used 1/4 c. of applesauce and 1/4 c. of ripe avocado

    I also sprinkled chopped nuts on top with the dark chocolate chips.

    Thank you !!!!!!!!!!!!


    • Oh wow, these are super healthy substitutions. Thanks so much for letting me know. I will be sure to use your ideas next time I bake these beauties. Thanks for stopping by.

  11. These sound amazing! Can I sub Coconut Flour for the Brown Rice Flour? Thanks so much for sharing! Can’t wait to try them!

    • I think you could but not the same amt though bc coconut flour absorbs a lot of moisture. I would just do 1 TBSP of coconut flour. If you do this substitution let me know how the brownies turn out. I would like to try it myself :-) Thanks for stopping by.

  12. Reads so well! I substituted (for the oil ) 1/4 avocado & 1/4 cup coconut oil/ I used a mix of dark & milk choc/used coconut sugar instead of normal & added chia seeds, 1/2 a banana and almonds! Currently baking and smelling divine!

  13. Super cool, I hope they turned out great. I really like the substitutions :-) Thanks for stopping by.

  14. Would a gluten-free all purpose flour work in place of the almond and brown rice flours? I’m fairly new to the gluten-free world but I already have the all purpose in my cabinet.

  15. hey! i was just wondering if it makes a difference if you use regular old vegetable oil instead of olive oil and regular kosher salt instead of celtic salt! im making these specifically for a friend of mine and i want them to be perfect! thanks!

  16. do you know how to make a double batch? i’m pretty sure you can’t just double the ingredients because 4 eggs would make this way too cake-like. i made them for a gluten-free friend and she said they were AWESOME. i used an 8×8 glass pan, but would like to see if we can increase the output. ;o)

    • That is exactly what I would do however I would bake it on a bigger baking pan :-) or if you have two of the 8×8 pans then do two!! I don’t think it would be two cake-like because all the ingredients are been doubled. Let me know what comes out of it because next time I make them I am also going to double the batch. Thanks for stopping by.

  17. Wow these brownies look really good. I tried out this recipe for healthy brownies that are gluten free and they are extra tasty, I really recommend

  18. Do you think I could leave the coffee out or sub. for something else. Don’t really care for coffee. Thanks

    • You could leave the coffee out if you like. It just brings the flavor of the chocolate out even more but w/out the coffee you will be totally fine. Thanks for visiting.

  19. Vicki – I substituted instant hot chocolate for the coffee and mine turned out great :)

  20. Just made these last night!! They turned out amazing! I used the all purpose gluten free flour and it turned out great! Definitely using this recipe again! :)

  21. It’s not common to find almond flour in my place. Will the brownies turn out okay if I use rice flour only, both for the “1/2 cup almond flour and 1/4 cup rice flour”? Thanks :)

  22. These brownies are absolutely delicious! It’s been hard finding a gluten free brownie recipe that didn’t have an off texture, and these fit the bill. My girlfriend has eaten half the tray. Big success!

    • Super cool. I know I need to make them again soon and when I do to remember to double the batch :-) They go by quick. I am glad you and your friends like them. Thanks for reporting back!

  23. These look like the perfect recipe for our family! We also need them to be egg free. I know I’ve used flax gel for recipes before in place of eggs. Do you know how much would be necessary to substitute the two eggs? Thank you!! Love your site!

  24. I like using butter in my cooking. I avoid AP flour and sugar, but a little butter adds to baked goods (IMO). How much butter can I sub in for the oil? Or do you recommend, I just go with the oil. I do like the avocado & chia seed sub another reader posted. I was planning on also using coconut sugar. Thanks Miryam, you’re recipes are reliable.

  25. These are delicious! I subbed half the oil with coconut oil, and used millet flour instead of brown rice flour. Milk chocolate chips were already in the cupboard, so I used those. Instead of granulated coffee, which we don’t keep on hand, I added a scant tablespoon of cocoa powder. They are very rich and fudgy!

    @Sapna — oil is usually better than butter in baked goods, not just for the health benefits, but it gives a more moist result.

  26. Thanks Catie and Miryam. I was very pleased with the result, although the coconut sugar does give it a subtle “crunch”. Next time I will use maple sugar or sucanat. I’ve seen mixed info on sucanat as being low glycemic. This is my “go to” brownie recipe. I also topped with milk chocolate chips! Thanks ladies.

  27. This may sound like sacrilege but – can you freeze them?
    I’m holding an Open Garden day soon for charity and I need to make all the cakes in advance.

    Many thanks – they sound delicious..


    • Oh boy, I have no idea, I have never actually done it myself so I wouldn’t know. Maybe you can do a batch today or tomorrow and see? Sorry for not being of more help. Thanks for stopping by.

  28. These look scrumptious! Would I be able to substitute coconut oil instead of OO for the same end result?

  29. Don’t dark chocolate chips contain gluten?

    • Chocolate does not contain gluten. Check the brand you are using to make sure it has not been contaminated in the factory from manufacturing other packaging gluten foods. The package may have something. The dark chocolate chips I use do not contain gluten. Thanks for visiting.

  30. Hey there, these sound amazing – I will have to try them. I have a brownie recipe that I also love which uses 1/3 cup of flour. Is almond flour the best gluten-free flour to use in brownies? Should I just substitute almond flour by weight? Thanks :-D

    • I have heard of other flours like GF all purpose flour from Red Bob’s Mill but I have never used it. I have tried coconut, almond, and brown rice flour and I love them. For this recipe I have never used any other substitutions so far. I don’t really know if almond flour is the best for brownies but I assure you it is in this recipe :-) If you want to change the type of flour on this recipe, is it all purpose that you want to use? In that case I think it should be OK. Thanks for visiting my blog.

  31. these are so very tasty – just what the weekend called for! I am the only one in the family eating gluten-free but the whole family loves these! thanks for sharing this recipe – it’s a keeper!

  32. These were awesome. My daughter also has an egg allergy so I substituted 1/2 cup of apple sauce + 2 tsp of baking powder for the 2 eggs and it came out perfect. You couldn’t tell the difference the brownies were moist, fudgy, & delicious. Thanks for the yummy recipe!

  33. Thanks vwry interesting blog!

  34. These are awesome! I doubled the recipe and made in a 9×13 pan. Don’t really like the flavor of baking with olive oil, so I used avocado oil instead. Also, didn’t have any instant coffee, so I had to leave that out. Will try it again with the coffee. Definitely a keeper recipe!

  35. Hi, i haven’t been able to find any dairy free soya free choc chips, I have cacao powder and a cacao block, just wondering if I melted some with coconut oil, and sweetened with xylitol, would be an ok substitute for the choc chips?

  36. Hi, do you think that these could be made with honey? Or maple syrup?

  37. This is the 7th brownie recipe I’ve tried for the year, and it is, hands down, the BEST one! I subbed coconut oil, regular rice flour and semi sweet chips as I didn’t have the dark ones and it turned out amazing! Thank you so much for this recipe!

  38. I made these brownies yesterday, and they were absolutely amazing! I used a third cup of sugar rather than a half, and I used 75 percent homemade applesauce with the remaining oil to cut the fat. I’m so happy I found a gluten free brownie recipe actually lives up to its expectations. Thank you so much, you are wonderful!

    • Thanks so much for your kind comments. Your substitutions sounds like something I will try next time I make them. Thanks for letting me know and I am glad you liked them :-)

  39. I’m so glad I found these! We found out my son is allergic to wheat, dairy, and eggs, so finding treats to make that taste good has been hard! I had to sub the almond flour for all purpose GF flour (we didn’t have almond flour), and the egg for an egg replacement, but they were still awesome! Thanks for the recipe! All my kids, along with my hubby and I loved them!

  40. Is there any substitute for the rice flour for someone who has a rice allergy? Thanks. 

  41. Turned out great. I substituted coconut oil instead of olive oil. Also substituted oat flour for the rice flour. I also added 3 tbsp. cacao powder. Yummy!!!

  42. I made these brownies today. They are very yummy. I used the millet flour instead of brown rice flour. I also used white chocolate chips and sprinkled some walnuts on top before baking. Thank you for posting your recipe. I am trying to eat healthier when eating dessert.

  43. Yay! Maiking these for Thanksgiving. I use Coconut sugar, since that what I had in the pantry. Tasting them in a bit.

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