Everyone had their favorite recipe for making p-nut butter cups in the early 80’s.  I used graham cracker crumbs and obviously peanut butter and powdered sugar.  

My husband loved them in his lunch.  But it always made so much!  I stopped after a while and made them when we had the kids and they were old enough to try them.

They enjoyed them a couple of times and then the recipe went into the file.  Haven’t made them in years.

Our ds/dil/youngest grandson went to CA to visit family and my sister made up a batch.

They loved them.  Then I was watching the Food Network and saw that Trisha Yearwood made them with pretzels.  This gives them a salty/sweet type of spin.

Then I thought-why not try other nut butters?

What about swapping out the crackers or the pretzels and substitute something a tad bit healthier?  Such as a high fiber or high protein cereal?

I’ve always swapped milk chocolate for dark chocolate and instead of using butter-I use coconut oil.

One hint-when doing the cereal make sure you don’t over crush it into a fine powder. This will make the mixture way to hard to spread and it will be very dry!

Give it a whirl:

3/4 C coconut oil (here in AZ, it looks really like oil, but if yours turns solid, melt it)
2 C of Fiber 1 crumbs (coarse) or your favorite high fiber cereal
1-1/2 C confectioner’s sugar
1 C and a separate 1/4 C your favorite nut butter (I like crunchy and w/o sugar, but feel free to use whatever floats your boat.
1-1/2 C dark chocolate chips (I like using 60-70%)

In a large bowl combine the oil, the crumbs the sugar and the 1 C nut butter.  press into a 9×13 x 2 pan.  Combine the chips and remaining nut butter and melt in the microwave until smooth.  use approximately 2 30 second rounds and stir well in between.  This needs to be nice and smooth/blended.  Pour over the layer in the pan and refrigerate for an hour before diving in!  These are RICH.  Personally, I think you can easily get some very satisfying slices for about 15 people.