I adapted this recipe from Chocolate Covered Katie’s blog. I used what I had on hand, attempting to stay as unprocessed as I could, which isn’t easy when rice crispies cereal is called for. Instead I used puffed brown rice cereal, which is nothing more than rice puffed, where as rice crispie style cereal is a mixture. For the pretzels I used Spelt ones I had come across, they are higher in fiber than traditional ones.
The bars are sticky, almost like caramel. Do let them chill for a couple of hours, the mixture soaks into the cereal.
PB Pretzel Bars
- 1 cup puffed brown rice cereal
- ½ cup oat flour (see below)
- ½ cup broken pretzels (used Spelt)
- 1/3 cup honey
- 3 Tbsp natural peanut butter, chunky or smooth
- 1 tsp pure vanilla extract
Line an 8×5″ bread pan with parchment paper.
To make oat flour, grind old-fashioned oats in a mini food chopper or food processor until fine, then measure. Add the flour, cereal and pretzels to a large mixing bowl. Whisk the peanut butter, honey and vanilla till smooth. Heat in the microwave for 15 to 30 seconds, until thinned. Add to the dry, stir quickly until mixed. Scrape into the prepared pan, pack down. Fold the excess parchment paper over and press down firmly, packing the mixture tightly.
Refrigerate for a couple of hours, remove, peel off the paper and slice into bars. I made mine about 1½” wide, getting 5 bars.