Add honey and nut butter to a microwave safe bowl. Heat for 30-60 second increments, until melted. Mix together. Carefully remove bowl from microwave (it may be hot).
Add cocoa powder and stir together until completely blended.
Add rice krispies to a large bowl along with mleted chocolate mixture. Mix together until rice krispies are evenly coated.
Add to square dish and press down firmly with the back of a spatula. Place in the fridge to chill and firm for 2 hours.
Flip the dish on to a counter top to release the rice crispy squares. Slice them into 12 squares. Serve and enjoy!
Lightly grease the baking dish before adding the ingredients. You can use nonstick cooking spray, melted butter or a tiny bit of cooking oil. This will prevent the treats from sticking to the pan. Be sure to do this with a light hand so that extra doesn’t transfer to the recipe and affect the taste.
Melt the nut butter and honey in the microwave in 30 second increments. It took me about 45 seconds for the consistency to be melted enough to mix. Too much heating can cook the nut butter so it’s important to keep an eye on it.
Use only ¼ cup of cocoa powder (no more) so that it mixes well with the rice crispies. Any extra cocoa will act as a flour base and create a “batter” consistency that won’t mix with the rice crispies.
This recipe needs to chill and set before slicing. You can do this in the fridge for 1-2 hours or freezer for 1 hour. Use a sharp knife to slice into desired sizes. I sliced into 12 squares.