Healthy Peanut Butter Crispie Bars

Happy new year! A new year brings new recipe ideas, as I am back on my healthy eating quest.  
We had a few Christmas parties at our house, and one of them was a potluck.  One of our guests brought butterscotch peanut butter rainbow marshmallow bars, and they were delicious.  I hadn't had them since grade school, but have been thinking about them ever since.

Here is a healthier version.  I let my kids "sample" it and now my little one year old is running around saying "sa-pal!" "sa-pal!" Too cute.

Simple and delicious, and they make fantastic healthy treats for all.

Peanut Butter Crispie Bars
Makes 8 bars

1/4 c coconut oil
1 tbsp cacao butter (sub with 1 tbsp extra coconut oil + 1/2 tsp vanilla)
1/4 c maple syrup
1/2 c natural peanut butter
1/2 c shredded unsweetened coconut
1/2 c almond meal (finely ground raw almonds)
1/2 tsp mesquite powder (can be omitted)
pinch of salt
1 and 1/2 c brown puffed rice
1 c puffed quinoa (sub with puffed rice)

Line a bread pan with parchment and coat with non-stick spray.

In microwave or small saucepan melt coconit oil and cacao butter.  If using microwave, it will take about 1-2 minutes on high.  Stir until cacao butter has melted completely.  Stir in maple syrup and peanut butter and mix well until smooth.  Add coconut, almond meal, mequite powder and salt and stir well.  Add puffed rice and quinoa and mix well.

Using parchment, greased hands/spoon or saran wrap, press mixture firmly into bread pan.  Refrigerate at least 30 min before serving.  Store in fridge.

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