Chocolate Raspberry Rice Puff Bars

These easy bars taste like the crispy treats you grew up with, but use puffed whole grains instead of white rice cereal, and nut butter instead of sugary marshmallows to hold everything together. The dark chocolate and freeze-dried raspberries add beautiful color and flavor, along with a healthy dose of antioxidants.

INGREDIENTS

• 3 cups (3 oz/90 g) puffed multi-grain cereal (such as Arrow Head Whole Grain Puffs)

• 1 cup (10 oz/315 g) crunchy peanut butter

• ½ cup (6 oz/185 g) honey

• 1 teaspoon pure vanilla extract

• 6 oz (185 g) bittersweet chocolate, chopped

• 1 tablespoon coconut oil or butter

• ⅓ cup (¼ oz/7 g) freeze-dried raspberries, crushed

DIRECTIONS

1. Line an 8-inch (20-cm) square baking pan with parchment paper and spray with cooking spray. Pour the cereal into a large bowl.

2. In a small saucepan over medium-low heat, combine the peanut butter and honey and whisk until warmed through and loose, 1 to 2 minutes. (Do not simmer.)

3. Remove from the heat and whisk in the vanilla. Immediately pour the mixture over the cereal and stir with a silicone spatula to combine. Pour the cereal mixture into the prepared pan and press down firmly with the bottom of a measuring cup.

4. Combine the chocolate and coconut oil in a microwave-safe measuring cup. Microwave on high at 30 second intervals, stirring each time, until the chocolate is melted and smooth, 1 to 2 minutes. Pour the chocolate over the cereal mixture in the pan, spreading it with an offset spatula. Sprinkle the raspberries over the chocolate.

5. Cover and chill until the chocolate is set, at least 30 minutes. Cut into 16 squares and serve chilled.
   
   Makes 16 bars
   Nutrition Facts (per serving)
   Calories 220
   Protein 5 g
   Total fat 13 g
   Saturated fat 4.5 g
   Carbs 22 g
   Fiber 3 g
   Total sugars 13 g
   Added sugars 9 g
   Sodium 35 mg