Chocolate Krinkles
My grandmother (Nana) used to make chocolate krinkles when I was little. I’ve seen a lot of varieties of this basic concept, but this simple combo always has a special place in my heart. She used rice krispies, but I love using puffed rice, which is much less processed. You can sub in any kind of puffed cereal - wheat, corn, millet, quinoa.
Servings: 6 krinkles
Ingredients
- 1/4 cup dark chocolate
- 1/4 cup peanut butter
- 1 Tbsp cocoa powder
- 1 cup puffed rice
Instructions
- Melt the chocolate in a double boiler (or microwave) and stir in the peanut butter.
- Add the puffed cereal, and then spoon onto a cookie sheet lined with parchment or waxed paper.
- Put the sheet in the fridge to set, which should take about 15 minutes.
- Once the chocolate has hardened again, store the krinkles in a sealed container or cookie tin in the fridge, to make sure they don’t melt.
Notes
Note: The number of krinkles you make depends on how big you make them – feel free to make smaller ones and double the number if you like.
Nutrition
Calories: 128kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 22mg | Fiber: 2g | Sugar: 3g | Calcium: 10mg | Iron: 0.7mg
