The Pioneer Woman Tasty Kitchen
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Peanut Butter Coconut Crispies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A vegan, peanut butter version of a childhood favorite.

Ingredients

  • 1-½ Tablespoon Coconut Oil
  • 2 cups Peanut Butter Creamy Or Crunchy
  • ½ cups Agave Nectar
  • 4 cups Rice Krispies (rice Cereal)
  • ½ cups Shredded Coconut

Preparation

In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.

Then, add in the agave and stir well.

Next, add the rice cereal. Turn off the heat and work the cereal into the mix until well coated.

Pour the mix onto a parchment-lined baking pan and press the shredded coconut on top (so that it sticks). Chill for 20 minutes until completely cool.

Once the treats have cooled, cut into small squares. You should be able to get between 1 and 2 dozen squares, depending on how small you cut them. Plate and serve.

One Comment

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cerysl on 3.31.2011

Can’t wait to try these!

One Review

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on 4.2.2011

Another coconut oil fan here!

I made a small batch of these within 5 minutes of seeing the recipe – yesterday. What a GREAT adaptation – they are wonderful and a nutrition powerhouse to boot!!

I made a small batch as I use Perky’s Crunchy Rice Cereal (Rice Flour; Rice Bran; Raisin Juice Concentrate; Honey; Salt) which I call “grown-up” Rice Krispies – they are not as sweet as RK and they do not get soggy in milk so I wondered how they would work, as in would they “aborb” enough to hold together. They were a bit crumbly so when I make again, I’ll back off the amount a bit. But, the crumblies make a great “cereal” so no loss at all.

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