Growing up, every other Sunday we had family lunch at my grandparent’s house with my aunts and cousins. Those lunches fill my childhood memories. What I love the most is my grandmother’s Southern cooking. One of her go-to desserts is peanut butter rice krispies. I’ve learned that it was a regular because it’s a quick recipe that feeds many. These are perfect for hosting a group of people or taking to a school party. They are allergy friendly which makes them the perfect recipe to keep on hand.
- 1-1/2c. Nut butter of choice (I used peanut butter that has flax and chia seeds premixed in, for a little extra fiber)
- 1c Honey
- 7c Rice Krispie cereal
- Vital Proteins (optional)
- 1 bag Chocolate Chips (optional)
- Sprinkles or marshmallows (optional)
In a large pot over low heat, mix together nut butter and honey until combined. Reduce heat and stir in cereal, gently, to avoid making crumbs. Once they’re all combined, let cool. Gently stir in sprinkles if desired. Transfer to 9×13 pan and press into the bottom. If using chocolate, microwave in 30 second increments, stirring in between, until melted. Pour evenly over rice krispies, let cool until firm before serving.