Easter is just around the corner! To get your full Easter mode on, try these Fudge Rice Crispy Bars with C'mon Cinnamon on top by Erb and Spice

Rice crispy base:

• 2 1/3 cup rice crisps 
• ½ cup peanut butter (or any other nut butter of choice)
• ½ cup maple syrup 
• 2 tbsp. coconut oil
• Pinch sea salt 
• 1 tsp. vanilla extract

Chocolate layer:

• 1 cup chocolate chips
• ½ cup peanut butter (or nut butter of choice)
• 2 tbsp. coconut oil 
• 2 tbsp. maple syrup

Toppings:

• ½ cup C’mon Cinnamon, crushed
• 36 mini eggs

Instructions:

1. In a bowl, combine the ingredients for the base and spread in a parchment-lined 8 x 8 baking dish.
2. In a saucepan, heat the ingredients for the chocolate layer on medium low heat until melted and smooth. 
3. Spread the chocolate layer on top of the rice crispy layer.
4. Sprinkle with the crushed C’mon Cinnamon and let set in the fridge for a minimum 2 hours.
5. Cut into 16 squares and top with mini eggs.

Recipe and photos by Erb and Spice