• Total time 2 hours & 15 minutes
  • Portion size 25 servings
  • Credits : Canadian Living Magazine




Line 9-inch square cake pan with enough parchment paper to leave overhang on 2 sides.

In large saucepan, 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.

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Chocolate Almond Rice Crisp Squares