½ Cup natural peanut butter (The brand I buy only has peanuts and sea salt in it.)
2 Tablespoons unsalted butter
6 Cups rice cereal squares (The brand I buy has 2 g sugar in 1 cup.)
1/3 Cup 60% cacao bittersweet chocolate chips (The brand I buy has 6 g sugar in 16 chips.)
Preheat oven to 250 degrees. Microwave peanut butter and butter in a microwavable safe bowl for one minute or until melted. Stir. Put cereal in a 9 x 13 baking dish. (I used an aluminum disposable pan.) Pour peanut butter and butter mixture over cereal and stir until cereal is coated. Bake for one hour stirring every 20 minutes. When done, spread out on a cookie sheet covered with wax paper. Melt chocolate chips in a microwaveable safe bowl for one minute or until melted. Stir. Drizzle over cereal. Put cookie sheet in the refrigerator for 15 minutes or until chocolate hardens. Break apart and store in an airtight container. If my calculations are correct, there are approximately 6.5 g sugar in 1 cup. Have with a glass of water.