Peanut Butter Rice Krispies

Ingredients: -2 cups rice krispy cereal -1/2 cup peanut butter or you can sub for almond/cashew -1/2 cup maple syrup Instructions: 1. Line an 8 x 8-inch baking tray with baking paper and set aside 2. In a large mixing bowl, add your crispy rice cereal and set aside. 3. Stovetop or in the microwave, melt your nut butter with your syrup and then pour the mixture into the crispy rice cereal and mix well. 4. Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.

5. Storage at room temperate will last ya a week and fridge up to 4 weeks in an airtight container. These will be around 100 cals a square Whoot whoot for macro friendly! I did not use the powder pb for this, but that can also be another way to make these bad boys macro friendly!