Chocolate Peanut Butter Rice Crispy Treats

Chocolate Peanut Butter Rice Crispy Treats

Indulge your sweet tooth with these crunchy, no-bake low-FODMAP chocolate peanut butter rice crispy treats that are 100% SIBO-friendly. Airy crisp rice cereal and unsweetened shredded coconut are bound together with warm natural peanut butter and pure maple syrup, pressed into squares, and drizzled with rich, melted dark chocolate. Yielding 12 decadent squares, this dessert or snack recipe delivers classic nostalgic flavor with a rich, nutty twist.

A chocolate-peanut-butter treat without causing digestive upset. This gluten-free and vegan dessert recipe skips high-FODMAP ingredients like marshmallows, high-fructose corn syrup, and hidden inulin additives. By using pure maple syrup, certified low-FODMAP dark chocolate, and natural peanut butter, you get a decadent, crisp treat completely free of bloating, gas, or IBS flare-ups. It is an ideal, prep-ahead choice for anyone following a strict SIBO meal plan, packing sweet lunchbox treats, or managing food sensitivities.

Yield 12 squares
Serving Size 1 square
Servings 12
Prep Time 15 minutes
Cook Time 0 minutes (1 hour chilling time)
Total Time 1 hour 15 minutes

Estimated Nutrition

  • Calories: 130 kcal

  • Total Fat: 7g

    • Saturated Fat: 2.5g

    • Trans Fat: 0g

  • Cholesterol: 0mg

  • Sodium: 65mg

  • Total Carbohydrates: 15g

    • Dietary Fiber: 1.5g

    • Sugars: 6g

  • Protein: 3g

Ingredients

  • 3 Cups Plain Crisp Rice Cereal
  • ½ Cup Natural Peanut Butter
  • ¼ Cup Maple Syrup
  • 2 tbsps. Unsweetened Shredded Coconut
  • ½ tsp. Vanilla Extract
  • Pinch of Salt
  • 2 oz. Dark Chocolate

Preparation

Step 1

Line an 8-inch square baking pan with parchment paper.

Step 2

Add the peanut butter and maple syrup to a small saucepan over low heat.

Step 3

Stir until smooth and warmed through.

Step 4

Remove from the heat and stir in the vanilla and salt.

Step 5

Add the crisp rice cereal and shredded coconut to a large bowl.

Step 6

Pour the peanut butter mixture over the cereal and gently stir until evenly coated.

Step 7

Press the mixture firmly into the prepared pan.

Step 8

Melt the dark chocolate in the microwave in 20–30 second intervals, stirring between each.

Step 9

Drizzle the melted chocolate over the top.

Step 10

Refrigerate for at least 1 hour, until firm.

Step 11

Cut into 12 squares.

Note: Choose plain crisp rice cereal and dark chocolate without inulin, chicory root, or other high-FODMAP sweeteners.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes. Individual tolerance may vary.
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