Crispy Chocolate Almond Butter Treats Recipe

Yield: 20 – 2” x 1.5” bars



Onyx (melted to 110°F):

10.5 oz

Almond butter:

2.8 oz

Crisped rice cereal (can use up to 50% Crispy Crepe Crunchies if desired):

3.5 oz


  •     Melt Onyx to 110°F.
  •     Mix room temperature nut butter into the melted Onyx until smooth.
  •     Pour crisped rice cereal into a large bowl.
  •     Pour Onyx/nut butter mixture over and stir until evenly coated.
  •     Spray an 8” square pan with pan spray, and pour mixture into pan, (even better if acetate-lined or butcher-paper lined for shiny surface).
  •     Place in cool spot or refrigerator until set.
  •     Remove pan from refrigerator and allow it to come to room temperature before cutting (5x4) into 2” x 1.5” bars. 

*You can substitute up to 50% of the crisped rice cereal with Crispy Crepe Crunchies if desired. You can substitute with any nut butter. You can also use this mixture as a base layer for any chilled dessert (mousse cake, no-bake cheese cake, etc.) if you pat into a ¼” layer in a pan – can be cut into discs if needed for individual size desserts.