1. Prepare the pan
Line an 8×8-inch baking pan with parchment paper, leaving some paper hanging over the edges for easy removal.
2. Melt the chocolate mixture
Add the chocolate chips, peanut butter, and maple syrup to a microwave-safe bowl.
Microwave in 20–30 second intervals, stirring well after each interval, until completely smooth.
Stir in the vanilla and a small pinch of salt.
3. Add the crispy cereal
Pour the crispy rice cereal into the chocolate mixture.
Gently fold until every piece is evenly coated. If using chopped peanuts, fold them in now.
4. Press into the pan
Transfer the mixture to the prepared pan.
Use the back of a spoon or a piece of parchment paper to press it down firmly into an even layer.
5. Chill
Refrigerate for 1–2 hours, or until completely firm.
For a faster option, place the pan in the freezer for about 30–45 minutes.
6. Slice and serve
Lift the chilled mixture out using the parchment paper.
Cut into squares or bars with a sharp knife.
🍫 Storage Tip
Keep the bars refrigerated in an airtight container for up to 1 week. They can also be frozen for longer storage.
Crunchy, chocolatey, peanut-buttery, and completely no-bake! 🍫🥜✨
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