Peanut Butter Rice Crispy Squares

Peanut Butter Rice Crispy Squares

LCM bars were definitely a family favourite when I was younger, so these take me back to my childhood! This is a simple recipe with only a few required ingredients. It is so yummy! Makes the perfect lunch-box snack for kiddies or for yourself 🙂 Of course, healthy choc-chips are hard to come by, so sub cacao nibs, or anything else you desire – some ideas might be chopped dates or apricots, sultanas, crushed raw nuts, seeds, goji berries… whatever you have on hand. Throw in some cacao powder to the sticky mix for a more chocolatey variety. Tonnes of variations! Just be sure to pack it tightly into the pan and refrigerate before slicing them up. Enjoy these yummy healthy treats – gluten-free, vegan.


  • 60 g Rice puffs
  • 3 tbsp ground flaxseeds (optional, but recommended for a healthy boost!)
  • 8 heaped tbsp coconut nectar/rice malt syrup
  • 6 tbsp natural smooth peanut butter
  • 1 tsp vanilla extract (optional)
  • 5 tbsp dairy-free, sugar-free choc chips OR cacao nibs


  1. Throw the rice puffs into a large mixing bowl. Toss the flax through if using.
  2. In a pan, heat up the coconut nectar or sweetener of choice, until it begins to bubble.
  3. Next, stir through the PB, using a spatula, until both are combined and you have a smooth, sticky, sweet mixture. Add your vanilla extract in, stir.
  4. Pour the sweet PB mixture over the rice puffs, and use your hands to coat thoroughly.
  5. Allow to cool for at least 10 minutes, before adding the choc chips and tossing through.
  6. Line a baking dish with non-stick baking paper and scoop the sticky rice puffs in. Press it into the dish, using your finger tips to form one solid layer. Pack tightly!
  7. Place in fridge for one hour, before slicing into bars/squares using a sharp knife.
  8. Store in an airtight container, in the fridge.