These fun, chocolate-y and chewy rice crispy squares are topped with almonds for a treat the kids will love to make and eat (mostly eat though).
- Prep time 20 minutes
- Total time 2 hours & 15 minutes
Line 9-inch square cake pan with parchment paper, leaving overhang on 2 sides.
In large pot, melt coconut oil, chocolate chips, almond butter, cocoa powder and salt over medium-low heat, stirring often, until smooth, about 5 minutes. Add marshmallows; stir until melted. Remove from heat; stir in cereal until evenly coated. Transfer to prepared pan; press into even layer. Let cool to room temperature.
Topping: In microwaveable bowl, microwave chocolate chips and coconut oil on high, stirring every 30 seconds, until smooth. Using spatula, spread over cereal mixture. Sprinkle with almonds.
Refrigerate until chocolate is firm, about 2 hours. Cut into squares; serve at room temperature.
Test Kitchen Tip: Use the bottom of a one-cup dry measure to quickly and evenly flatten the rice cereal mixture in the pan.
Makes 25 squares.
Nutritional facts PER SQUARE: about
- Fibre 1 g
- Sodium 144 mg
- Sugars 11 g
- Protein 2 g
- Calories 158
- Total fat 9 g
- Potassium 92 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 10
- Folate 4
- Calcium 2