>> Tuesday, August 25, 2015
I love crispy rice treats. They were one of my favorites when I was a kid. But I don’t particularly enjoy the gooey marshmallow kind. My mom used to make amazing peanut butter rice crispy ice cream bars. I loved those bars! So, I decided to recreate them for a quick, gluten-free dessert.
I used carob on top because I picked up a bag at the store a few days ago. I used to be addicted to the stuff. Anyway, if you’d rather top them with chocolate, that’s good, too. Or you can keep them naked. Whatever you like best. You can also use honey or brown rice syrup in place of the maple syrup. Or almond butter, sunflower butter, etc.
So many delicious options.
PEANUT BUTTER CRISPY RICE TREATS
What you’ll need . . .
- 6 cups brown rice cereal
- 3/4 to 1 cup smooth peanut butter
- 3/4 cup maple syrup
- 1 bag unsweetened carob chips*
- 1/2 cup almond milk
- Sea salt
Method . . .
- Pour cereal into a large bowl.
- Heat maple syrup over medium heat until hot, but not boiling.
- Turn off heat and stir in peanut butter and a pinch or two of salt. Mix until well incorporated and smooth with a spatula.
- Pour peanut butter mixture into cereal and mix around with a spatula until everything is well coated.
- Press into a 9 x 13 baking dish lined with parchment. Press down well so it’s nice and compact.
- Then place in your freezer while you melt the carob.
- Back in your pot, pour in the half cup of almond milk and heat until hot.
- Pour in chocolate chips and stir with a whisk. You might need to add more/less milk to achieve a good texture. You want to be able to pour it -- not a thick paste, but also not too runny.
- Once it’s all smooth, take your bars out of the freezer and pour the carob on top. Spread around until uniform and return to the freezer.
- Let cool until set and then slice with a sharp knife into bars.
- Top with additional salt (optional).
(At least in theory.)
What’s your favorite childhood dessert?
I like these guys and I’m also a sucker for worms + dirt!
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