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🔪 Instructions
1. Melt the Chocolate Mixture
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In a heatproof bowl, combine dark chocolate and nut butter.
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Microwave in 30-second intervals (stirring each time) until melted and smooth.
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Alternatively, melt over a double boiler on the stovetop.
2. Add Flavor and Crunch
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Stir in maple syrup, vanilla, and salt until combined.
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Fold in the puffed rice until all pieces are well coated.
3. Shape the Cookies
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Line a baking sheet with parchment paper.
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Scoop spoonfuls of the mixture onto the sheet and gently flatten into cookie shapes.
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You can also press the mixture into silicone molds for fun shapes.
4. Chill and Set
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Place the tray in the fridge for at least 30 minutes, or until the cookies are firm.
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Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
🌟 Variations
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Add-ins: Mini marshmallows, shredded coconut, chopped nuts, or dried cranberries.
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Vegan: Use vegan chocolate and maple syrup.
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Nut-Free: Use sunflower seed butter or tahini.
These are perfect for meal prep, lunchboxes, or late-night chocolate cravings without turning on the oven. Want me to turn this into a printable card or give it a holiday version with a twist? 🎄🍫
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