- 1/2 Cup Justin’s Nut Butter (we used Vanilla Almond Butter, but any flavor will work)
- 2 T. Coconut Oil
- 5 Cups Miniature Marshmallows
- 6 Cups Crispy Rice Cereal
- 3/4 Cup Dark Chocolate Chips
- 2 t. Sea Salt
Combine Justin’s Nut Butter and coconut oil in a large microwave-safe bowl. Microwave 45-60 seconds or until mixture melts. Add marshmallows and microwave another 60-90 seconds until smooth, stirring every 30 seconds. Add cereal to nut butter mixture; toss until well-combined. Press mixture into a greased 13” x 9” baking pan. Cool slightly; cut into 24 pieces.
Place dark chocolate chips in a small microwave-safe bowl. Microwave 30 seconds or until chips melt. Dip crispy rice bars into melted chocolate or drizzle evenly over the top. Sprinkle chocolate with sea salt.