Healthy Peanut Butter Rice Krispie Cake Bars

Rice krispie cakes were the ultimate every-kid-proof treat. Ridiculously quick to make, and pretty low cost, too. The combination of those two makes them perfect for cake sales or birthday parties. Plus, they can be made in mass quantities and won’t go a miss for adults too.


However, made with a combination of marshmallows and butter followed by sugar crusted rice crispies, they don’t make for the healthiest of treats. As ever, there’s nothing wrong with a less-than-healthy option, but, this version is a touch better nutritionally speaking and they taste absolutely delicious! They’re also suitable for vegetarians, unlike the original rice krispie treats as these don’t require gelatin containing marshmallows, and can be made suitable for vegans – see below for substitutions!



  • 60g peanut butter
  • 60g honey
  • 45g rice krispies
  • pinch salt
  • 20g cacao buttons
  • 1/2 tsp coconut oil
  • 1 tsp agave nectar
  • Freeze dried raspberries, opt

See notes below for substitutions.


  1. Combine the peanut butter and honey in a large pan over a low heat and whisk together until smooth. Stir in the rice krispies until well coated.
  2. Lightly oil and silicone loaf mould, or line a metal tin with clingfilm. Transfer to the mould or tin of choice and press down. Pop in the fridge to set.
  3. Meanwhile, make the topping. Put the cacao buttons, coconut oil and agave in a small bowl and gently microwave on very low heat and stir to combine until just melted. Pour this over the top of the krispie cakes and spread evenly. Sprinkle over freeze dried raspberries, if using. Put in the fridge to set and slice into bars.


  • I have used honey in the krispie bars themselves as that’s my personal preference, but agave nectar, maple syrup or golden syrup will work too if you need to make them vegan.
  • The peanut butter can be substituted for any nut or seed butter that you like.
  • I don’t recommend using puffed cereal in place of the rice krispie cereal though – they will just go soft and completely lose the crispy crunch factor.
  • If you’ve not got cacao buttons, dark chocolate will work fine.

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