Peanut Butter & White Chocolate Bark with Brown Rice Cereal Recipe

Ingredients

  • 3 cups quality organic semi-sweet chocolate chips
  • 1 cup Erewhon Crispy Brown Rice Gluten Free cereal
  • 3 cups quality organic white chocolate chips
  • 3/4 cup natural peanut butter
  • Clear sugar sprinkles

Instructions

  1. Line a standard baking sheet with wax paper and set aside.
  2. Place the semi-sweet chocolate chips in a bowl and microwave for 1 minute at 50% power. Mix well and repeat in 30-second increments until melted.
  3. Add in the cereal and mix gently to coat. Pour the chocolate mixture evenly over the wax paper - you decide on the thickness.
  4. Place the baking sheet in the freezer for 30 minutes.
  5. Meanwhile, place the white chocolate chips in a bowl and microwave for 1 minute at 50% power. Mix well and repeat in 30-second increments until melted.
  6. Place the peanut butter in a small bowl and microwave for 30 seconds on low. Mix well and then gently fold into the white chocolate but only for 3-4 folds as you do not want them completely mixed together. Top with clear sugar sprinkles.
  7. Remove the baking sheet from the freezer and spread the peanut butter mixture on top and place the sheet back into the freezer for a few hours.
  8. Remove the sheet from the freezer and snap the bark into pieces.