I’m not a marshmallow fan, but that doesn’t mean I’m not a fan of crispy rice treats. Yesterday I whipped up a batch (literally, in minutes!) of marshmallow-free {gluten-free & vegan} bars – a healthier spin on the classic, crunchy treat.
almond butter & dark chocolate crispy rice treats.
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4 c. crispy brown rice cereal
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1/3 c. + 1 T brown rice syrup
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1/3 c. + 1 T almond butter – I used TJ’s roasted flax almond butter.
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1/2 tsp. vanilla
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1/2 tsp. cinnamon
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dark chocolate for dunking + drizzling – I used TJ’s semisweet (65% cocoa) callets.
In a small saucepan, over medium-low heat, stir together syrup, almond butter, vanilla and cinnamon. Pour mixture over cereal and stir vigorously until thoroughly combined. Spread into a lightly oiled 8×8 pan and press firmly. Let cool before cutting into 12 squares.
Melt chocolate – via a double-boiler or microwave – for dunking or drizzling. The more chocolate, the merrier!
Place chocolate-decorated squares on a baking sheet with parchment paper and place in the fridge to allow chocolate to harden. (I’ve kept my treats in the fridge in an air-tight container to avoid messy, melted chocolate.)
Makes 12 treats.
Happy “Cookie” Friday!
From yours truly with sticky fingers and chocolate lipstick,
Hillary