Fody's Low FODMAP Peanut Butter Krispie Bars


Prep time: 10 minutes

Cook time: 2 minutes

Makes 16 bars; 1 bar per serving

Description of Fody's Low FODMAP Peanut Butter Krispie Bars

Did you know that Kellogg’s Rice Krispies are certified low FODMAP by Monash University? They are, and we have used them to make these low FODMAP peanut butter and chocolate snack bars! When made with low FODMAP rice syrup, these are not too sweet, yet they are sweet enough to be a treat. Easy and fun to make with the kids.

Fody's Low FODMAP Peanut Butter Krispie Bars Ingredients

  • 3 cups (80 g) crisp rice cereal, such as Kellogg’s Rice Krispies (which are certified low FODMAP)
  • 3/4 cup (200 g) natural creamy peanut butter
  • 1/3 cup (75 ml) brown rice malt syrup
  • 2 tablespoons refined coconut oil, melted
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4-ounces (115 g) semisweet chocolate, melted
  • Maldon salt

Directions for Fody's Low FODMAP Peanut Butter Krispie Bars

Line an 8-inch by 8-inch pan (20 cm by 20 cm) with parchment paper. Coat the inside of the pan with nonstick spray; set aside.

Place cereal in a large heat-proof mixing bowl; set aside.

Stir the peanut butter, rice malt syrup, coconut oil and salt together in a small heavy-bottomed saucepan. Heat over low-medium heat until it begins to simmer, then simmer for about 1 minute, stirring occasionally, and watch carefully to avoid scorching.

Immediately pour over cereal in bowl and begin to fold together with a heatproof silicone spatula. Add vanilla and fold everything together well.

Scrape into prepared pan, smoothing and flattening the top. I like to use a small offset spatula, then wipe it dry for the next step.

Pour the melted chocolate over the top of the cereal mixture and use the offset spatula to spread the chocolate evenly over the entire surface area. Refrigerate for about half an hour or until chocolate is just set.
Unmold, peel away parchment and place Krispie bars on cutting board. Cut into 16 bars, sprinkle with coarse Maldon salt and serve. Bars can be refrigerated in a single layer in an airtight container for up to 4 days. Your low FODMAP bars can be served cold or at room temperature.

About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.