Chocolate Peanut Butter Diamonds
3 ½ cups Rice Krispies cereal
½ cup coconut oil, melted
1 cup peanut butter
2 cups confectioners’ sugar
1 teaspoon kosher salt
3 Tablespoons peanut butter
1 cup + 1 tablespoon chocolate chips
Grease an 8x8-inch pan and set aside.
In a large skillet, toast the Rice Krispies over medium heat until a fragrant and deep golden brown, about 3 minutes. Remove from heat set aside.
In a large bowl, mix together coconut oil and 1 cup of peanut butter until smooth. Add in toasted rice cereal, confectioners’ sugar and salt and mix until well combined.
Pour the mixture into the greased pan and press down firmly with a spatula to ensure a flat, solid layer.
In a microwave-safe medium bowl, melt the 3 tablespoons of peanut butter and chocolate chips together in the microwave in 30-second spurts, stirring after each, until smooth. Pour this chocolate/peanut butter mixture over the flattened Rice Krispies/peanut butter layer and spread into a smooth layer corner to corner.
Freeze for 30-40 minutes or until firm to the touch. Remove the rectangle from the pan and cut into eight 1 x 8-inch strips. One strip at a time, slice on the diagonal every 1 ½-inch lengths to form diamonds. Serve out of the fridge or freezer!