It’s almost back to school time! And just before you think I’m being premature in thinking that, working at a school means that I’ve been prepping for the next school year since, well, June! All the teachers started coming back this week and keep asking, “How was your summer?” I want to tell them that there are still two weeks left but I know that’s going to go by so fast that I’d better be ready for fall soon!
An important part of working at the school had been my after school snacks. And for inspiration I looked to what my mom used to make us. And this is definitely a pamplemoussi’s mom (mama pamplemoussi?) approved recipe. She made these for us all the time, but once we had left school and her house, she forgot all about them and lost track of the recipe!
I’ve attempted to recreate them a few times, with varying success. I found one recipe that was just melted dark chocolate and peanut butter which was OK but a little too hard. And there was a blog recipe I found that used almond milk, which just made the rice crispies soggy! So when I was at home a few weeks ago, I rummaged through my mom’s (giant) recipe box until I found the original recipe. And they’re just as delicious as I remember them to be!
A quick note: because these contain peanut butter, they’re probably not ok to bring to most schools, which is sad. I’m considering trying a version made with WowButter (the PB substitute which is surprisingly delicious!). I’ll let you know how it turns out!
Crispy Chocolate Peanut Butter Squares
You can definitely double this recipe if you have a partner that loves chocolate and peanut butter as much as mine!
- 1/4 cup butter
- 1/4 cup cocoa
- 1/2 cup peanut butter (I used the all-natural crunchy kind)
- 1/4 cup honey
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 cups crispy rice cereal
- 1/2 cup peanuts
Grease a 9×9 cake pan. In a large pan, melt the beutter over medium-low heat. Once melted, add the cocoa and stir together. Add the peanut butter, honey and sugar and stir for a few minutes until smoothly combined.
Remove from heat and add the vanilla. Add the cereal and peanuts and then pour mixture into cake pan. Chill for an hour to set. Cut into squares once chilled and stored in the fridge for up to a week.