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Almond Butter Chocolate Rice Crispy Treats

Almond Butter Chocolate Crunch Bars

  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 16 1x
  • Diet: Vegan


An instant dessert favorite: Almond Butter Chocolate Crunch Bars finished with a smooth and creamy almond butter topping!


Units Scale

For the chocolate rice crispy layer

  • 1/2 cup vegan, refined sugar-free dark chocolate chips, melted
  • 2 tablespoons coconut oil, melted
  • 1 cup runny unsweetened, unsalted creamy raw almond butter (a new jar works best here)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 3 cups gluten-free unsweetened brown rice crisp cereal
  • 1/4 teaspoon of fine salt

For the almond butter layer

  • 2/3 cup raw creamy almond butter (runny works best here)
  • 3 tablespoons maple syrup
  • 1/4 cup melted coconut oil
  • 1/8 teaspoon fine salt

Chocolate Drizzle Layer


  1. Line an 8×8 inch baking pan with parchment paper. Set aside.
  2. For the chocolate rice crispy layer: Place melted chocolate and melted coconut oil in large mixing bowl.  Add almond butter, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute. Next stir in the brown rice crisp cereal and salt until well combined.  Pour mixture into prepared pan, and use a spatula to flatten the top so it is even and well compact. Alternatively, you could place a new sheet of parchment paper overtop the treats and then use the bottom of a glass to press the mixture down without it sticking to the bottom of the glass.  Place baking pan in the freezer to set while you prepare the next layer.
  3. For the almond butter layer: In a clean mixing bowl whisk well to combine the almond butter, maple syrup, coconut oil and salt.  Pour overtop the chocolate rice crispy layer and place back in the freezer for 2 hours to set.
  4. Drizzle melted chocolate overtop the almond butter layer.  Place in the freezer for a couple minutes to set the chocolate drizzle layer.
  5. Remove the pan from the freezer and lift the parchment paper to remove the bars from the baking pan.  Allow to thaw a couple minutes at room temperature then slice into 16 bars.  Serve.
  6. The rice crispy treats can be stored covered in an airtight container in the freezer for up to one month. The treats will slightly soften at room temperature within 10-15 minutes.


For an alternate base try using my almond butter rice crispy treats as the first layer.  So good in this recipe too!

  • Prep Time: 15
  • Category: Dessert
  • Method: Freezer

Keywords: chocolate rice crispy treats

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