These PSL Rice Crispy Bars are perfectly spiced and topped with a rich dark chocolate espresso drizzle!

I love fall spices and pumpkin spice everything, but I swear, sometimes I’ll sip on a PSL or a fall-inspired baked good and it tastes like a dang candle! I am done with candle-like desserts that are full of way too much artificial nonsense, so I created my own PSL goodie! These Pumpkin Spice Latte Rice Crispy Bars were created with warm spices, real pumpkin puree, and pure maple syrup for an authentic and familiar flavor and topped off with a rich dark chocolate and espresso drizzle. You’ll be getting your pumpkin fix without the weird aftertaste.

 

Here’s what you’ll need

Bars

1/2 cup pure maple syrup

1/3 cup almond butter

1/3 cup pumpkin puree

4 cups rice cereal of choice

1 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp allspice

 Dark Chocolate Espresso Drizzle

1/4 tsp espresso powder

1/2 cup semisweet chocolate chips

1 tbs coconut oil

 

Directions:

  1. In a large bowl, melt maple syrup and almond butter for 10-15 seconds, or until runny
  2. Stir together maple syrup mixture, pumpkin puree and spices until well mixed
  3. Fold in rice cereal and gently incorporate until rice is well coated
  4. Press mixture into an 8×8 inch baking dish lined with parchment and place in freezer
  5. While bars are chilling, melt together the chocolate chips and coconut oil over the stovetop or in the microwave, stirring frequently
  6. Add espresso powder and mix in thoroughly
  7. Using a spoon or a pastry bag, spread the drizzle over the bars evenly
  8. Return to freezer and continue to chill until drizzle is solid
  9. Cut into 12 bars
  10. Store in freezer

These PSL Rice Crispy Bars are perfectly spiced and topped with a rich dark chocolate espresso drizzle!

These PSL Rice Crispy Bars are perfectly spiced and topped with a rich dark chocolate espresso drizzle!
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Pumpkin Spice Latte Rice Crispy Bars

These PSL Rice Crispy Bars are perfectly spiced and topped with a rich dark chocolate espresso drizzle!

Author: Maddie Augustin
Ingredients
Bars
  • 1/2 cup pure maple syrup
  • 1/3 cup almond butter
  • 1/3 cup pumpkin puree
  • 4 cups rice cereal of choice
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
Dark Chocolate Espresso Drizzle
  • 1/4 tsp espresso powder
  • 1/2 cup semisweet chocolate chips
  • 1 tbs coconut oil
Instructions
  1. In a large bowl, melt maple syrup and almond butter for 10-15 seconds, or until runny
  2. Stir together maple syrup mixture, pumpkin puree and spices until well mixed
  3. Fold in rice cereal and gently incorporate until rice is well coated
  4. Press mixture into an 8x8 inch baking dish lined with parchment and place in freezer
  5. While bars are chilling, melt together the chocolate chips and coconut oil over the stovetop or in the microwave, stirring frequently
  6. Add espresso powder and mix in thoroughly
  7. Using a spoon or a pastry bag, spread the drizzle over the bars evenly
  8. Return to freezer and continue to chill until drizzle is solid
  9. Cut into 12 bars
  10. Store in freezer