Do your kids ask for the familiar rice krispy treats but you want a little more fiber and nutrition? How about a recipe without corn syrup?
I try to keep a well stocked pantry of snacks. Having a variety of them on hand allows my family to enjoy the convenience without sacrificing nutrition. By making my own, I know exactly what ingredients go in my food. Finally, these snacks need to come together quickly, because like yourself, I am a busy mom.
I make these whole grain rice krispy treat recipe so often, I actually had to look up the recipe to share it with you! It’s measurements have become engrained in my memory and now I make it on my own.
These definitely aren’t the rice krispy treats I grew up with–super sweet and marshmallowy. Instead, these are peanut buttery and not too sweet, almost a bit salty. The perfect balance of sweet and salty if you ask me!
The brown rice syrup has a lower glycemic index than its high fructose corn syrup marshmallow counterparts. What’s not to love about that?
Dark chocolate sweetness and brown rice krispy crunch… yumm.
Melt, mix and pour. So easy the kids will love to help!
- 1 10 ounce box brown rice krispies
- 1¾ cups brown rice syrup
- ¾ cup peanut butter (almond butter or non nut butter)
- ½ cup semi-sweet or non-dairy chocolate chips
- Pour the rice cereal in a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquifies, add the peanut butter and stir well until combined. Pour over the rice cereal. Mix well.
- Once thoroughly cooled , stir in the chocolate chips.
- Pour the mixture into a 8x8 or 9x13 baking dish. Let cool for 1 hour before cutting into bars.
I found this recipe in the Kind Diet.