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.

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.