Holy Moses. This is a good one.
Think Rice Krispie bar meets granola and banana pudding, sounds interesting right? Well then I took it one step further by dunking these beauties in dark chocolate and sprinkling sea salt over them.
The idea came to me after I made the Toasted Coconut Granola Clusters, which uses a small box of pudding mix. I started wondering what else you could use pudding mix with so I surveyed my cabinets and started experimenting. The ingredient list here is simple, oats, Rice Krispies (I used gluten free), coconut oil, honey, peanut butter, and pudding mix. I actually topped half with sea salt and the rest with chopped pecans. I was sure the pecans would be the preferred flavor, but the sea salt was a clear winner!
15 minPrep Time
15 minTotal Time
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 1/3 cup coconut oil
- 1 small 3 ounce package banana pudding mix (NOT sugar free)
- 1 1/2 cup Rice Krispies Cereal (I used gluten free)
- 1 cup old fashioned oats
- 1 1/4 cup dark chocolate chips
- sea salt for sprinkling
- Combine peanut butter, honey, and coconut oil in a medium size sauce pan over medium heat until coconut oil is melted.
- Stir in the pudding mix until well incorporated.
- Turn off burner and remove pan from heat, add in cereal and oats, stir until mixture is coated evenly.
- Shape mixture into balls, the mixture will not be as sticky or thick as rice krispies.
- You will need to squeeze the mixture tightly for the shape to hold.
- Microwave chocolate chips in a small glass bowl for about 45 seconds at 50% power until chocolate is melted. Stirring in between cooking times as needed.
- Dip each ball into chocolate, set on wax paper and sprinkle with sea salt.
- Keep balls in an airtight container in the fridge.
Just a Tip: If you find the balls aren’t firm enough to dip in chocolate store them in the fridge for an hour or so, they get nice and firm, making dipping them much easier!