No-Bake Chocolate Almond Butter Crispy Rice Bars
Crunchy puffed rice cereal and roasted almonds bound together with a sweet almond butter syrup, topped with swirled dark chocolate. These no-bake bars offer a satisfying contrast of textures - crispy cereal, smooth chocolate, and nutty crunch. Perfect for lunch boxes, potlucks, or when you need a quick dessert that doesn't require an oven. The gluten-free base makes them suitable for various dietary needs, while the rich chocolate topping adds an indulgent finish.
Ingredients
- 20 ½ cups gluten-free puffed brown rice cerealpuffed quinoa cereal1:1gluten-free
similar crunch
- ½ cup roasted almonds, chopped
- ⅝ cup (170g) almond butter
- ⅓ cup (107g) maple syrup
- 3 tablespoons coconut oil
- ¼ teaspoon kosher salt, optional – use if your almond butter is unsalted
- 6 oz dark chocolate chopped
- 2 tablespoons almond butter
- 1 teaspoon coconut oil
Instructions
- 1
Line an 8x8 inch square baking pan with parchment paper and spray with nonstick spray
- 2
Place the puffed brown rice cereal and chopped almonds in a large mixing bowl
- 3
Combine the almond butter, maple syrup, coconut oil, and salt if using in a small saucepan over medium-low heat
- 4
Whisk to incorporate and melt the coconut oil, then bring to a boil
- 5
Turn down to a simmer and let bubble for 3 minutes, whisking constantly
- 6
Remove from heat and pour over the brown rice cereal and almonds
- 7
Stir to combine completely, coating all of the cereal
- 8
Pour the mixture into the prepared pan and press down firmly with your hand or spatula
- 9
Set aside to let the bars firm up
- 10
Place the chopped dark chocolate and almond butter in a microwave safe bowl
- 11
Microwave in 30 second increments, stirring between each, until smooth and melted
- 12
Spread the chocolate over the crispy bars
- 13
Combine the remaining almond butter and coconut oil in another microwavable bowl and heat until coconut oil is melted
- 14
Stir to combine, then dollop over the melted chocolate
- 15
Use a knife to swirl the chocolate and almond butter together
- 16
Garnish with flaky sea salt if desired
- 17
Refrigerate for at least 1 hour before cutting into 16 squares using a sharp knife while cool
Tips
Use a sharp knife to cut the bars while they're still cool from the refrigerator to prevent crumbling and ensure clean cuts.
Make sure to whisk the almond butter mixture constantly during the 3-minute simmer to prevent burning and ensure smooth incorporation.
Good to Know
Store in refrigerator for up to 1 week or freeze for up to 3 months
Can be made up to 3 days ahead and stored covered in refrigerator
Serve chilled, cut into squares
Common Mistakes
Use a sharp knife and cut while cool to avoid crumbling
Press the mixture firmly into the pan to prevent bars from falling apart
Don't skip the simmering step as it helps bind the ingredients properly
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
similar crunch
General Alternatives
FAQ
Can I use a different size pan?
A 9x9 inch pan will work but bars will be thinner. Adjust chilling time accordingly and check firmness before cutting.
How long do these bars keep?
Store in refrigerator for up to 1 week or freeze for up to 3 months in an airtight container.
Can I substitute the puffed rice cereal?
Yes, puffed quinoa, puffed millet, or crispy rice cereal work well. Avoid cereals with added sugar or coatings.