Peanut Butter Rice Crispy Treats
Look for brown rice syrup in the baking aisle near agave nectar and sugar.
Servings 16 bars
Calories 173kcal
Ingredients
- 5 cups crisp rice cereal
- 1 cup smooth unsweetened natural peanut butter
- 1 cup brown rice syrup
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: 173kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 89mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Calcium: 22mg | Iron: 1mg