These are a wonderful transition for something quick, sweet, and chocolaty with a melt in your mouth feathery crunch. Chocolate chips are generally made with saturated fat and most are with dairy. Check this link for a revised version.
Yield: 50 to 60 nuggets
- 1 cup chocolate chips (170 g/6 oz)
- ½ cup maple syrup*
- ¼ cup peanut butter (85 g/3 oz)
- ¼ cup unsalted chopped roasted peanuts (35 g/1 ¼ oz)
- ½ cup raisins or currents (70 g/2.5 oz)
- 4 cups Rice Krispies*
- DO NOT add vanilla or any flavoring to melting chocolate or it will seize the chocolate. This means it will instantly change the creamy smooth texture to be grainy, thick and unmanageable.
- Add to a large sauce pan the chocolate chips. Apply very low heat. After the chips soften and begin to melt, add the syrup and peanut butter. As the peanut butter softens, stir well to combine.
- Add the chopped peanuts, raisins, and Rice Krispies and mix well to coat with the chocolate. This will be very thick.
- Press mixture into a cookie dough scooper to form nuggets. Alternatively, press mixture into a non-stick pan.
- Keep these in the freezer. They do not freeze solid.
- Can substitute with Roger Golden syrup or honey. If you live in my community this can be purchased in most grocery stores.
- Can substitute with Crispy Rice by Natures Path.
- To prevent mixture from sticking inside the cookie dough scooper it is helpful to dip it in a cup of water in between each scoop.