Almond Butter Rice Crisp Treats




Growing up, I used to be a professional Rice Crispy Treat baker. I’d dump butter in a pot, add a bag of marshmallows, rice crisp, and vanilla.

Spread into a pan.

Stuff in face.

Totally gourmet.

Sticky, sweet, crunchy…and easy enough for a child to make. I still remember sticking the gooey cereal covered spoon straight into my mouth to ‘taste test’, leaving marshmallow whiskers all over my cheeks. I made them so many times, I memorized the complex and highly detailed gourmet recipe off the side of the cereal box. Like I said, total pro.

Each December, I showcased my skills by making Christmas-themed Rice Crispy Treats, complete with red and green rice crispies and a dusting of red and green sprinkles on top. They were the hit of every class party, the talk of the town, and they matched my Christmas sweater and scrunchie so well.


These Almond Butter Rice Crisp Treats are an equally gourmet version (read: no bake) of my loved childhood treats. However, unlike the original, this recipe is made without marshmallows, but I promise you won’t miss them!

To make these treats, I used my No Bake Peanut Butter Chocolate Crispies recipe for inspiration- one of the most popular recipes on the blog.


I put on my apron, rolled up my sleeves, and got to work. After 15 exhausting minutes, I had treats whipped up for a special someone.


5 from 3 reviews

Almond Butter Rice Crisp Treats

Vegan, gluten-free


These rice crisp treats are absolutely divine! I love to use my Maple-Cinnamon Superseed Almond Butter in these for a great flavour, but store-bought natural almond butter will also work in a pinch.

12 squares
Prep Time
Cook time
0 Minutes
Chill time
15 minutes


  • 1/2 cup (125 mL) brown rice syrup*
  • 1/2 cup (125 mL) Maple-Cinnamon Superseed Almond Butter**
  • 1 tablespoon non-dairy butter (such as Earth Balance)
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon fine sea salt, or to taste
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups (115 g) gluten-free rice crisp cereal
For the chocolate topping:
  • 1/3 cup (65 g) non-dairy chocolate chips
  • 1/2 teaspoon coconut oil
  • Unsweetened shredded coconut, for garnish (optional)


  1. Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
  2. In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
  3. Stir in the rice crisp cereal until thoroughly combined.
  4. Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
  5. In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
  6. Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
  7. Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.


  • * Brown rice syrup is used in this recipe because it is a great binder. I don't recommend using another liquid sweetener.
  • ** Feel free to swap the almond butter for store-bought natural peanut butter or almond butter, if desired.
  • Make it soy-free: Use soy-free vegan chocolate chips, such as Enjoy Life brand. Also use soy-free vegan butter, such as Earth Balance soy-free buttery spread.


Oh man did this recipe bring back the memories!

You can either drizzle on the chocolate as shown below, or spread it out evenly covering the entire surface, depending on how much chocolate you want. I used 1/4 cup chocolate chips and it was the perfect amount to drizzle. Use 1/2 cup chips if you want to cover the entire surface.


I had to use so much restraint not to eat all of them! Eric also raved about them and was quite jealous when he found out that they weren’t for him. :)


Did you do any baking or cooking as a child? What was your favourite thing to make?

Recipe News:

I’m setting up a new recipe organizational system powered by Recipage! I think you’re going to love it as much as I already do. I‘m excited to have a better system for quickly locating, searching, emailing, sharing, and printing recipes all in one spot. You can check out the new page here to see the 40 recipes I’ve entered so far. I still have about 6 gazillion recipes to enter, so bear with me as I try to enter all of them in. ;) I should be finished by 2015. Maybe sooner if I figure out how to copy and paste.

[joking, joking!]

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{ 37 comments… read them below or add one }

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Rosanne Wood October 21, 2016
Recipe Rating:

Just made these as I wanted to make a treat for the kids but, unusually, couldn’t be bothered to bake. Oh wow! They are simply divine. To any Brits, like me, out there, they are exactly like the Toffee Crisps of our childhood, but in a healthier format!!!


Frankie July 30, 2016
Recipe Rating:

Just made these. Super easy to make and ready so fast!! I didn’t have rice crisp so I subbed with puffed millet that I had and was looking to use up. So tasty!


Sheryll June 23, 2016
Recipe Rating:

These rice treats are outstanding! I’ve made them twice already and my college daughter loves them. I think I found a new treat to bring/send her in college. Thanks, Angela!


Brenda June 11, 2016

This recipe looks delish! I get most of my recipes from this site, having turned vegan only a year ago. I am still learning! I have noticed you use a lot of coconut oil in your recipes. I have figured out how to substitute quite a bit, but I can’t figure out the coconut oil! Since I have to be really careful with saturated fats, I asked my doctor about using coconut oil. She said it was very controversial, and she really didn’t know except it is a saturated fat and if I can avoid using it, then I should. Is there anything else I can substitute for the coconut oil? And if not, what TYPE of coconut oil should I use since the local grocery store carries several types..
Thank you for your help!


Annie October 21, 2015

Such a great recipe! I’ve made it twice now, both times using natural peanut butter in place of the almond butter and 1/2 cup of chocolate chips spread over the top. Just like the Scotcheroos I used to make back in the day, except healthier.


Siobhan July 30, 2015

I have made this recipe so many times now, I absolutely love it! I found it when I was looking to make a lovely sweet treat for my sister’s bday and because she is vegan, it sounded perfect! Now I find myself making it all the time. Thanks so much for sharing your brilliant recipe!
Siobhan x


Madeline February 22, 2015

Way too much vanilla extract for my liking, but thanks for sharing :) I’ll try again with less vanilla :)


mercabear December 1, 2014

oh, maybe I should add that they have the chocolate coating spread over the top….(and I used corn syrup as a binder…)


mercabear December 1, 2014

I’m devastated! I made these 2 days ago and they are delicious! But I left them out at room temperature, uncovered, and now it looks like they have colonies of bacteria growing on them! Please tell me that you’ve seen this before and it’s just salt or sugar crystallizing or something!?!?


Angela (Oh She Glows) December 4, 2014

Eek! Sorry to hear that. :( I havent had that happen but I tend to pop them in the freezer to store.


mercabear December 4, 2014

Thanks Angela, will do that in the future. That or not resist the temptation to eat them all in one sitting! Question/suggestion for you. Would love to see what nut-free snack ideas you had for kids lunches to bring to school. So many great recipes out there but a lot have some kind of nut included…. Thanks!!


official Fun Run hack November 25, 2014

Thanks for your personal marvelous posting! I quite enjoyed reading it, you may be a
great author.I will be sure to bookmark your blog and may come
back down the road. I want to encourage you to definitely continue your great posts, have a nice day!


Annalise August 28, 2014

I make these for any party when I need to throw together a quick dessert. I even made them for my birthday. They’re always a huge crowd-pleaser and when I tell everyone that they are made without marshmallows, they are pleasantly surprised. People like it when foods they like can be made healthy but still taste good. Keep up the good work! :D


RKS August 28, 2014

Thanks for the recipe! I found them far too sweet, so will definitely cut down on the brown rice syrup next time. Would also recommend adding in a pinch of salt to the rice cereal mixture – I think that would provide a bit more depth of flavor.


Sam August 27, 2014

Just made these and they were AMAZING! So quick and easy to make! Definitely a new staple in my house!


Cyndi Egold June 7, 2014

Never mind. I just found it. Duh!


Cyndi Egold June 7, 2014

Hi Angela. The recipe says “stir in almond butter” in both the crispie mix and the melted chocolate chips. HELP! What did I miss?


Lanae May 23, 2014

Love these! Growing up my mom made a version of these, and she still makes them from time to time when we get together. I did not expect these to be even close to as delicious as her bars are, but they totally are! I think I might even like them more!(don’t tell her I said that) I didn’t have any parchment paper, so I oiled the pan with coconut oil and the bars came out with no problem. Thanks for the recipe!


Christina April 20, 2014

These are so delicious. I made them as little bite-sized balls and covered them in chocolate and brought them to a party. Everyone loved it and the hostess asked for the recipe!


Amy January 21, 2014

OH MY GOSHHHH I just made these. And they were better than I thought they were going to be. I have been making so many recipes from your website lately and they are all AMAZING! Thank you! :)


Kristen January 19, 2014

I made these for the second time today. I must say, the first batch – while good – seemed to heavy on the vanilla. 1 Tbsp didn’t work for me. So the second batch I scaled it to 1 tsp and liked the flavor much better.

Also for those wondering, for the first batch I used maple syrup (I was making them for a vegan friend, couldn’t find brown rice syrup so substituted the maple syrup) and the second batch I used honey (because I am neither a vegan or a vegetarian). Both were excellent binders, no issues whatsoever there.

Anyway, I think *my* ideal batch will use maple syrup and 1 tsp vanilla (I really liked the flavor of maple syrup and almond butter – it was particularly yummy). :)


Jess January 7, 2014

I made this yesterday without the chocolate drizzle. They’re really, really good. They reminded me of this- a bar that a resort I go to makes.
Thanks for the recipe!


Jess December 11, 2013

Thanks for posting this recipe, I was looking for something that would replicate my favorite (expensive) bars from a natural foods store. Excited to make these!


Rhea October 26, 2013

Could I use Kamut puffs? Opposed to rice crisp?


lillian July 14, 2013

I made these yesterday and they are so delicious! Thanks for the recipe


Andrea January 31, 2013

Angela, do you think these would work using coconut butter instead of almond butter?


Cindy Quinnelly January 17, 2013

I just made the almond butter rice crisps treats! Very good, I had to use agave nectar instead of the brown rice syrup, but they held together well enough. I also cut the amount of salt, and topped with chopped roasted almonds. This is a quick and tasty snack!


Danielle November 12, 2012

These are delicious!! They’re a perfect healthy alternative to the special K butterscotch bars at my university’s dining hall :) I made a half batch since I’m only cooking for myself and I subbed 1/8 cup agave and 1/8 cup honey instead of brown rice syrup and they hold together fine. I also didn’t bother with the almond butter or salt in the drizzle either, just used straight up melted dark chocolate.


Rachel October 24, 2012

Yum! These sound dee-lish!
Do you think they would work with molasses instead of brown rice syrup? I’m trying to up the iron in my little guy’s diet and molasses is a power house. Thanks!


Angela (Oh She Glows) October 25, 2012

Im not too sure, the flavour would change but they should hold together. Goodluck!


Caitlin September 11, 2012

I could only find rice puffs cereal- do you think that would provide the same crunch?


Veronica July 24, 2011

I used maple syrup. Seemed to hold together fine for me.


Rebecca July 8, 2011

THESE WERE A HUGE WINNER! Oh I have a new go to treat… and so easily adaptable! You could sub in peanut butter for the almond no problem.. this was my first rice syrup recipe and I am more than please! Thanks to you and to everyone else… give them a try!


Sharon (from Bit of the Good Stuff) July 5, 2011

These look absolutely stunning and I can’t wait to try them out! I’m having trouble finding brown rice syrup in my local area (I don’t think it’s something we commonly bake with in the UK) but I’ll keep looking! Otherwise I wonder if agave syrup will work?


Angela (Oh She Glows) July 5, 2011

It should work with other sweetener, but it wont hold together as well and you will have to keep them in the fridge. Goodluck! :)


Audrey June 26, 2011

These look so delicious, Angela!!!

I have mixed feelings about Recipage. I’ve seen it on other blogs and at first I thought it was really cool, but on further use I hate the fact that when you search for something you can’t just right click and open results in a new tab. The way it is now you have to search, click on one recipe to see it, then go back, research, click on another recipe, etc. This can make it really time-consuming and annoying if you just want to quickly scan the recipes. Maybe Emily and the Recipage developers could add a right click/open in new tab option? Okay, sorry for the ramble-y post. I just thought I’d mention it. :)


Zestful Lou June 25, 2011

I really want to make these today! I’m trying to find the motivation to go back to the store (i’ve been 3 times already today!) Apparently I need to make a shopping list.


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