These bars are the thing to make when you need to clean out your pantry! Its like the kitchen sink pasta... but dessert... so, it's obviously better! These rocky road bars are made with rich dark chocolate and creamy peanut butter. Then the fun part! Add in whatever crunchy, chewy, colorful items you have in your pantry! Handful of pistachios? Use it! 1/4 cup of sunflower seeds you don't know what do with? Well, I have an idea for you... ADD IT!
This recipe includes vegan marshmallows, rice cereal puffs, sprouted sunflower seeds, and of course toasted coconut flakes (my favorite!) But... like I said feel free to get creative! You just have to make sure you keep the ratio of chocolate to crunchy stuff similar to what I have listed here, and you will be on your way to rocky road goodness.
I like to keep mine int he refrigerator so it stays cool and extra crunchy! It is the perfect sweet treat to nibble on after a long day. Chocolate is my saving grace... do you feel the same way?
1 cup dairy free dark chocolate, melted
1/4 cup natural creamy peanut butter
1 cup gluten free rice cereal puffs
1/2 cup vegan marshmallows
1/2 cup toasted coconut flakes
1/4 cup sprouted sunflower seeds
Pinch of sea salt
Dairy-free Non-stick baking spray
In a medium microwave safe bowl, melt the chocolate in 30-second increments, stirring in between until completely melted. Stir in the peanut butter and set aside.
Prepare a loaf pan by lining it with parchment paper overhanging on two sides to use as handles. Spray the sides not covered with paper with non-stick baking spray.
Once the chocolate has cooled slightly (it should be warm, not hot) add the rice cereal, marshmallows, coconut, sunflower seeds, and salt. Toss the mixture to combine - be sure to thoroughly coat all of the add-ins with the chocolate. Spread into the prepared pan and press down using a spatula to make sure it is even.
Refrigerate for 1 hour until set, then cut into squares using a serrated knife.
Store in the refrigerator or freezer.