Chocolate Nut Butter Bars

P1050248While Frankenstorm Sandy was approaching the East Coast, I was busy cooking up a storm of my own in the kitchen preparing for the blackouts.  However, this recipe was so simple I didn’t have to cook or bake!  The only heat you need is for melting (picture the Wicked Witch standing out on Brighton Beach while Sandy is pounding the coastline…”I’m melting!  I’m melting!).  I’m sure if you’ve read my Nut Butter Cup recipe, you’re well-aware of my love for nut butter…and chocolate!  Chocolate & nut butter, two peas in a pod! I wish I could say these bars lasted, but Joey and I gobbled these bars up while hurricane winds were blowing around us.  The most difficult part of this recipe is waiting for the bars to set, but it’s so worth it!


  • 2 Cups crushed puffed rice cereal (I didn’t have any on hand, so I used Gorilla Munch)
  • 1/2 Cup organic nut butter
  • 1/2 Cup organic GF & vegan chocolate, melted with 2 Tablespoons non-dairy butter spread (melt in a double boiler)
  • 1/2 Cup melted non-dairy butter spread


  1. In a Ziplock bag, pour in your rice cereal and close.  Get out your rolling pin & go to town crunching your cereal!  Be careful to not turn your cereal into powder (nobody wants that).  Pour your crushed cereal into a mixing bowl.  Melt your 1/2 cup of non-dairy butter spread.
  2. In your bowl,  add peanut butter & melted non-dairy spread.  Stir to combine.
  3. In a double boiler (if you don’t have a double boiler, fill a medium pot with 2 inches of water, bring to a boil.  Rest a heat-proof bowl on top of your pot.), melt your chocolate & 2 Tablespoons of non-dairy butter.   Stir until chocolate is completely melted.
  4. In a 9 x 9 baking dish, press down your cereal mix:
  5. Pour on your melted chocolate and smooth over with a spoon:
  6. Let your snack bars set for 1-2 hours. I know, it’s hard to not bury your face in the pan, but try to hold out for 2 hours.
  7. After it’s set, slice with pizza roller and enjoy eating whole!

Happy Halloween!


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