Chewy, crunchy, buttery and marshamllow-y Rice Krispie Treats are one of my favs and reminds me of Halloween!

As kids, we usually dyed the mixture orange and molded into a pumpkin shape then quickly devoured.

I try to avoid artificial colors now and wanted to improve the nutrition on these tasty treats so I was inspired to create a healthier version of this classic treat by nixing the dye, unhealthy fats and loads of sugar.

This version is new and improved and surprisingly still reminds me of a rice Krispie treat even though it has no marshmallows!! It’s also #glutenfree #vegan and #plantbased

healthier treats!

Prep Time: 15 minutes

Rest Time: 30 minutes

Yield: 16 bars

1/2 cup brown rice syrup
1/3 cup organic, unsalted peanut butter
1 tablespoon coconut oil
1/2 teaspoon kosher salt
3 cups brown rice crispy cereal

Optional: dark chocolate, for drizzling

1. Heat brown rice syrup, PB, coconut oil and salt in a pan until smooth and creamy.
2. Pour over rice cereal and spread into a parchment lined 8×8 pan.
3. Let rest for 30 minutes. Drizzle with dark chocolate.
4. Cut into squares and serve.

Nutrition facts per serving: 115 calories/16g Carbs 2g Protein 5g Fat

Chef Teresa Hansen 442-A-CHEF-4-U (224-3348)

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