This recipe is not elegant or fancy. What it is, is ridiculously delicious and embarrassingly easy to make.  A couple of weeks ago I was scrolling through Pinterest when an image of some sort of peanut butter balls caught my attention. The description included a pound of powdered sugar and heaps of butter so I didn’t even check out the recipe. 
I did, however, figure out a way to make a healthier treat with the same flavors and texture. They remind me of the peanut butter balls I loved as a wee Girl Scout. These are like rice krispie treats, only much tastier, easier to make, and more nutritious. You could even toss in some flax seeds to boost the nutrition. Since there’s no baking involved and all the ingredients are just tossed into a bowl and stirred, it’s a great recipe for little kiddies to help with. The peanut butter mixture can be pressed into an 8″ square dish or chilled and rolled into balls, which would be perfect for giving away. 

 Then they get a nice coating of chocolate, which helps hold everything together and contributes to the ridiculousness of the deliciousness, as my husband said. I didn’t feel too badly about the chocolate, as it’s the only refined sugar in this recipe. It’s all about moderation, right?

We have made these twice in the past week because they were devoured instantly! 
Chocolate Peanut Butter Krispie Treats 
printer friendly recipe 
makes about 18 (1 1/2 inch) balls or 20 (2-inch) squares
3 1/2 cups Brown Rice Crisps cereal (or Rice Krispies)
1 cup peanut butter (I used smooth, but crunchy should work too) 
2 Tablespoons agave syrup 
stevia to taste, optional (I used 3 packets of Truvia) 
1 cup semisweet chocolate chips (vegan is available at Whole Foods and other natural foods stores) 
Sprinkles for decorating (optional) 
Stir cereal, peanut butter, agave and stevia in a medium bowl with a rubber spatula until combined. This mixture should hold together when pressed in your hand. If it doesn’t, simply add a little more peanut butter. If it’s too wet, add a little more crisps. Press the peanut butter crisp mixture into a lightly greased 8-inch square baking dish, or refrigerate for 20 minutes and then roll into 1 1/2″ balls. If making the balls, place the balls on a cookie sheet lined with wax paper and place in the refrigerator for another 15 minutes until firm. 
Place the chocolate chips into a medium glass bowl set over a small saucepan with an inch of simmering water. Stir until chocolate has melted. To thin chocolate, you can add a teaspoon of melted coconut oil, if needed. 
Pour a thin layer of chocolate over the peanut butter mixture if you’re using the pan. If making the balls, dip them into the chocolate and let the excess chocolate drip off. Top with a pinch of sprinkles, if using. Return to the cookie sheet and refrigerate until ready to eat. If using the pan, refrigerate until hardened, about 1 hour, and then cut into squares. Store in the refrigerator. 

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Nutrition Information for a 2-inch square