Healthy Chocolate Krispy Treats

I first made these this past spring, in an attempt to use up various odds and ends in the pantry, namely crispy rice cereal, a key ingredient in these go-to breakfast bars. Interestingly enough, I found myself in a similar position this past weekend with two weeks to go left in my stint out in Utah.

I've been trying to stay away from chocolate, as I have, generally, an insatiable sweet tooth. Famous last words. I'd have to say, these are pretty virtuous -- no processed sugars (save what's in the Nestle chips I opted for this time; I usually use/have on hand Ghiradelli and/or Green & Black's) and all wholesome, minimally processed ingredients.

The best part? They're super easy to make and very satisfying. Just watch out for chocolate-covered fingers. Don't blame me if chocolate ends up dribbling down your front. Evidence of a tasty treat!

Healthy Chocolate Krispy Treats

The bars:
3/4 cup brown rice syrup (can also try half maple, half brown rice)
1/2 cup almond butter
3/4 cup chopped bittersweet (70%) chocolate
2 tablespoons extra-virgin coconut oil
1/4 teaspoon fine sea salt
4 cups crisp rice cereal

The topping:
2 tablespoons extra-virgin coconut oil
1/2 cup chopped bittersweet (70%) chocolate, plus more if desired
1/4 teaspoon flaky salt (such as Maldon)

Line an 8x8 square pan with a sling of parchment paper. In a large saucepan, bring the syrups to a rolling boil for 1 minute, stirring frequently with a heatproof spatula. Remove from the heat and stir in the nut butter, chocolate, coconut oil, and fine salt until everything is smooth and the chocolate is melted. Fold in the rice cereal and pack the mixture firmly and evenly into the lined pan (damp fingers can help here).

In a small saucepan (or the same big one, if you've scraped it clean), melt the remaining chocolate and coconut oil together over very low heat, stirring constantly just until melted (be careful not to scorch the chocolate). Pour the chocolate mixture over the rice mixture, spreading it smooth. Sprinkle the flaky salt over the top.

Let the bars set at cool room temperature (about 2 hours) or in the refrigerator (about 1 hour) until firm. Lift the sling out of the pan, trim away the edges if you like, and cut into 16 squares.

Makes 16 two-inch bars