Crispy Rice Treats


As we were a little under the weather on Valentine’s day (I also found out we’re expecting baby #3!, so being sick wasn’t all bad) I made this a little after the fact but we enjoyed then all the same. Ethan says to me, “Hearts mean wuv.” Well I love you, my son! He then brought some to share going to his best buddy’s house while Mommy went for her first ultrasound (what a tiny precious baby just over 9 weeks!)… My boys loved these, we all enjoyed the peanut butter version, though you can also use crunchy almond butter or your nut butter of choice. Enjoy!

Peanut Butter Rice Crispy Treats
Yield: 12 squares


1/2 cup natural peanut butter (or other nut butter)
1/2 cup brown rice syrup*
1 tbsp pure vanilla extract
1 tbsp coconut oil
1/2 tsp sea salt, or to taste
3.5 cups Nature’s Path GF Rice Crisp Cereal
Chocolate drizzle: 1/4-1/2 cup carob or chocolate chips, 1 tbsp nut butter, pinch salt
Shredded coconut, to garnish


1. Prepare an 8 inch by 8 inch square pan, by lining it with parchment paper on both sides.

2. In a large pot over low-medium heat, add the brown rice syrup, Earth Balance, almond butter, and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract.

3.. Stir in 3.5 cups of rice crisp cereal until thoroughly combined.

4. Scoop into pan and spread evenly. Press down with fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate glaze.

5. In a microwave safe bowl, add the chocolate chips. Microwave for about 60 seconds, stirring after 30 seconds. Be careful not to burn. Stir in the almond butter and pinch of salt.

6. Remove pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 15 minutes. Slice into squares (or cut with a simple shaped cookie cutter like we did). Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid.

Notes: 1) You can use any nut butter you like. If you use a smooth variety, you can add some chopped nuts for more crunch. 2) Brown rice syrup is used in this recipe because it is a great binder and it holds together these treats. If you use another liquid sweetener, I can’t guarantee that they will hold together as well.



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