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?
Hi Angela,
I had everything at home for these and made them this afternoon. They were so quick and awesome. Thanks for another fabulous, healthy and kid friendly recipe … the boys loved them! I used 1/3c chocolate chips and had more than enough to do a thin coating of chocolate over all the bars. My youngest even enjoyed the leftover chocolate out of the bowl.
So glad you all enjoyed them Heather!
Those are lovely. I think Rice Krispy treats were among the first things I made, and I made them often, but my favorite thing to make was chocolate chip cookies, and that remains today! I made your oatmeal raisin cookies last week and my husband gobbled them up, and last night I made the brownies with the teff flour. Yum!
I even needed help with Rice Krispie Treats when I was in 2nd grade. Too many steps? Not sure what my deal was!
That new recipe page is seriously awesome! :D
These sound delicious. I was never a big rice crispy fan, but they have to be good with almond butter and chocolate. I started my baking obession early on. Peanut butter balls, no bakes, cakes, cookies-I was no stranger.
Great recipe! I didn’t like to make rice krispie squares as a kid, but I definitely loved to eat them! ;) My favourite thing to make were brownies!
You should find someone to do the copying over to the recipe page for you. You could pay them in rice crispy treats. . . ;) GREAT page, by the way.
Delicious post! You know, the truth is, I can get tired crunching my way to the summits of mountains, but I get exhausted just thinking about all the effort it takes for you to assemble some of these oustanding entries in your blog. Excellent job. I may need some advice on heart smart cuisine in the near term. Keep up the good work.
Uh, yum! I wish I had all the ingredients right now so i could make them for dessert tonight! :) However, I have a feeling I’ll be able to make them tomorrow :)
I wonder what your (oh my) children will whip up in the kitchen. Would it be a bit like this: “Mommy, try that! Not only it is sweet and tasty but it’s good for your arteries too and will give you lots of energy for running”. Oh maybe: “Moooom, you don’t get it, a treat just has to have marshmallows and sugar and butter in it!”
Thanks for the recipe! I have always disliked rice crispy treats due to the overly sweet marshmallows. I love that this recipe leaves them out! I will definitely be trying them out. ^_^
ahhh I loveee rice crispy treats! It’s almost as if you subconsciously knew I just got a new jar of brown rice syrup ;) Must make these asap!
I REAAAAAALY want one of these with a cold glass of almond milk right now. Actually I really REAAAAAALY want a whole pan of these right now. And you can hold the almond milk.
Yum they look lovely. I used to love making cornflake crackle cakes (basically sugar, butter, syrup, chocolate all melted, stir in cornflakes (and sometimes raisins) and then spoon into fairy cake cases)- so easy because you only needed one pan and then were made so quickly :)
These look like a delicious treat for my g-f partner! I’m going to add some chopped almonds too – you can’t go wrong with extra almonds :)
OHHHH EMMMM GEEEEEE!!! I made these last night. And as i took the first bite, the skies parted and a choir of angels started singing “Hallelujah” They were Ab-So-Lute-Ly amazing. I dont know how you do it?!?! And the crazy thing is it tastes like the ones i ate as a child. Only better *giggles*
Im so happy you enjoyed them so much!!
I love healthy rice crisp treats! I haven’t made them in awhile and was just thinking about bring them back into my treat diet!:) Maybe this evening…sounds like a perfect way to wrap up Saturday!
Beautiful photos=they make me want to make them RIGHT now..too bad I have to go to work…or else I just might, even if it is 6:40AM :)
I bet I’m gonna love these! Rice crisps are so yum *childhood memories* we smuthered them in chocolate, in the oven, and then – watch it don’t burn your fingers – we ate them, all of them!
This sounds AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’ve made the almond butter chews (I forget what they’re called on here…crisps, almond butter, brown rice syrup rolled into balls) and totally thought they could be turned into rice krispie treats. Looks like you had the same idea and I’m happy you got the proportions right for me so I don’t even have to figure it out. My kids really loved the chews and I know they’ll love these too. I feel so much better giving them these kinds of treats instead of the junky (and pre-packaged) ones!
Thank you!!