Keto Peanut Butter Rice Krispie Scotcheroos

Step 1

In a Saucepan, add Peanut Butter, Syrup, Butter, and salt all together over medium heat.  Heat until all is melted into smooth peanut butter sauce and it starts bubbling, stirring together occasionally as it heats.   Once it is bubbling, let it bubble for 15 -30 seconds and then remove from heat.  Stir in the vanilla extract and mix well with a spatula. Quickly stir in all of  your HighKey Protein cereal, coating pieces well with the peanut butter mix!   Spoon/Dump  the mixture directly into lined Square Pan (I used an 8 x 8 brownie pan!) and smooth the top while gently pressing the mix down into the pan.    Refrigerate while you melt the chocolate topping.

Step 2

Melt chocolate (chips or chopped up bar) in a double broiler, or in the microwave.  If you melt them in the microwave, then heat them up in 15 second intervals,  stirring the chocolate between  each interval and continue to do this until they have just melted ( this method prevents overheating and seized chocolate!).  Grab your pan of rice krispies  again and Pour or drizzle your melted chocolate all over the rice krispies bars (you can smooth out with a hot back of a spoon),  and then put the bars back into the refrigerate to cool for 3-4 hours before eating!

Step 3

Store Bars in the refrigerator until you are ready to serve! 🙂 They will stay crunchy for 3-4 days, but do lose a little of their crunch by the third or 4th day (NOT that they will stay in your fridge for THAT long anyways though!!!)