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Loaded Chocolate Covered Rice Krispie Bars

  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 18 bars


In addition to the prep time listed, an additional 2 hours is required to allow the bars to set in the refrigerator.


For the Base

  • 5 cups Rice Krispies cereal
  • ½ cup golden ground flaxseed
  • 1 cup raw almonds
  • 1 cup coconut sugar
  • 1 cup agave nectar
  • ¼ cup coconut oil, melted to a liquid in the microwave
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract

For the Topping

  • 2 cups dried cranberries
  • 2 cups chocolate chips (you could also use vegan chocolate chips if you prefer)
  • ½ cup almond milk


  1. In a large bowl, place Rice Krispies and ground flax seed and toss just to blend. Set aside.
  2. In the bowl of a food processor, place almonds and process until almost creamy. This may take a few minutes.
  3. Add coconut sugar and process to blend.
  4. Add agave and process to blend.
  5. Add melted coconut oil and both extracts. Process the mixture just to blend.
  6. Pour processed mixture over the Rice Krispies and with a wooden spoon or firm spatula, mix just to combine. Try not to break up the Rice Krispies too much.
  7. Line a 9×13-inch pan or glass dish with plastic wrap, parchment or foil. This step just makes it easier to lift out after it sets.
  8. Pour the mixture into the prepared pan pressing down lightly to cover the pan evenly.
  9. Spread the dried cranberries over the mixture.
  10. In a medium microwave safe bowl, add chocolate chips and almond milk and microwave just until the chocolate starts to melt (30 seconds up to a minute). Whisk vigorously with a wire whip and pour over cranberries spreading to the edges.
  11. Let set two hours covered under refrigeration.
  12. Remove from refrigeration and pull up on the sides of the plastic, parchment or foil to loosen from the bottom and sides. You may need to use a spatula to remove. Place on a cutting board, remove plastic, paper or foil and cut 3×6 for 18 squares.
  13. Keep refrigerated.