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Peanut Butter Rice Crispy Treats
Look for brown rice syrup in the baking aisle near agave nectar and sugar.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
10
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
bars
Calories:
173
kcal
Author:
Amy Palanjian
Equipment
8x8-inch Baking Pan
Peanut Butter
Storage Containers
Ingredients
5
cups
crisp rice cereal
1
cup
smooth unsweetened natural peanut butter
1
cup
brown rice syrup
US Customary
-
Metric
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two ends (so you can lift out the bars to slice once firm).
Warm the peanut butter and rice syrup for 15-30 seconds in the microwave or until just warm
Mix all ingredients together in a bowl with a wooden spoon or spatula.
Pour into prepared pan and press down evenly.
Refrigerate for 10-15 minutes. Slice and serve.
Notes
Store in the fridge in an airtight container for up to 1 week.
Serve at room temperature or chilled.
Use
Sunbutter
if needed for a nut-safe version.
Use
crispy brown rice cereal
or a similar option with no added sugar.
If you don't have parchment paper, coat pan with nonstick spray and remove excess with a paper towel.
Top with sprinkles if desired.
Look for
brown rice syrup near the sweeteners in your grocery store.
Nutrition
Calories:
173
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
4
g
|
Sodium:
89
mg
|
Potassium:
111
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Calcium:
22
mg
|
Iron:
1
mg