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.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Almond Butter Rice Crisp Treats
Yield
12 squares
Prep time
Cook time
0 minutes
Chill time
15 minutes
Total time
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.
Ingredients
- 1/2 cup (125 mL) brown rice syrup*
- 1/2 cup (125 mL) Maple-Cinnamon Superseed Almond Butter**
- 1 tablespoon (15 mL) non-dairy butter (such as Earth Balance)
- 1 tablespoon (15 mL) pure maple syrup
- 1/4 teaspoon fine sea salt, or to taste
- 1 teaspoon (5 mL) 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 (2.5 mL) coconut oil
- Unsweetened shredded coconut, for garnish (optional)
Directions
- Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
- 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.
- Stir in the rice crisp cereal until thoroughly combined.
- 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.
- 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.
- 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.
- 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.
Tip:
- * 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.
Nutrition Information
(click to expand)
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?
Help! I really want to make these for a party, but I can’t find brown rice syrup anywhere!!! Does anyone know where to buy it? Or if there is another sweetener that will hold them together. I really want these to turn out good!
Hey Destiny, Oh I’m sorry you can’t locate it! I’ve found that many grocery chains now carry it in the gluten-free/natural section. You can also find it online places like Amazon I believe…hope this helps :) Have fun at the party!
Hi
I have searched and its no where anymore….any ideas on what we can use to substitute the brown rice syrup? i made these last year and made little xmas ornaments and gingerbread men out of them, we want them back! Please advise asap!!
Hi Leanne, Unfortunately nothing will bind them as well as brown rice syrup. Maple, honey, etc will all fall apart. I really hope that BRS is back in stock soon!
hello again,
I was told the brown rice syrup is actually discontinued!! So sad.
Wow, that’s so disappointing! Did you speak to Lundberg Family Farms?
Dairy butter instead of non-dairy?
Hi Molly! You can use whatever butter you prefer in these :)
Would these stay together without the chocolate?
Hi J, Yes they will! :) The brown rice syrup is key for binding