Description
Skip store-bought options, and make these healthy rice krispie treats without marshmallows for a better-for-you snack that’s crispy, chewy, and sweet!
Ingredients
- 2/3 to 3/4 cup (170 g) creamy almond butter, cashew butter, or sunflower seed butter
- 2/3 cup maple syrup or honey
- 1/4 to 1/3 cup (50-75 g) raw cane sugar or granulated cane sugar
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- 1-2 tablespoons melted refined coconut oil or butter (for softer texture and richer flavor)
- 3 1/4 to 3 1/2 cups (about 120-140 g) gluten-free crispy rice cereal (see notes)
- Optional mix-ins: cocoa powder, protein powder, dark chocolate chips, etc.
Instructions
- Line an 8 x 8-inch baking pan with parchment paper or lightly grease it.
- In a large saucepan over medium-low heat, whisk together the nut butter, maple syrup or honey, and sugar. Heat until smooth and just beginning to bubble, stirring constantly to prevent burning. Don’t overheat.
- Remove from heat. Stir in the vanilla, salt, and melted coconut oil or butter.
- Working quickly, gently fold in the cereal until evenly coated.
- Transfer the mixture to the prepared pan and gently press into an even layer using a spatula or lightly greased hands (avoid packing too firmly to keep them light).
- Chill in the fridge for 20-30 minutes, or until set. Note: Let chilled bars sit at room temp before serving for best texture.
- Slice into squares and enjoy.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Notes
Cereal Options: Use a certified gluten-free crispy rice cereal, as many traditional brands contain malt (from barley). Brown rice crispy cereal works well as a gluten-free option with a similar texture. Avoid puffed rice —it’s much lighter and doesn’t hold onto the nut butter mixture very well.
Texture Tip: For that classic Rice Krispie treat texture, gently fold to coat the cereal evenly, and avoid pressing too firmly into the pan. Overmixing or compacting can crush the cereal and result in dense bars instead of light and chewy.
Protein Boost: Stir in 1–2 tbsp protein powder with the nut butter mixture. Add a splash of milk if needed to loosen.
Freezer: Freeze in an airtight container with parchment between layers for up to 2 months. Thaw 10–15 minutes before serving for the best texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: bar/snack, Dessert
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 195
- Sugar: 15.2 g
- Sodium: 15.3 mg
- Fat: 9.3 g
- Saturated Fat: 1.6 g
- Carbohydrates: 26 g
- Fiber: 1.4 g
- Protein: 3.4 g
- Cholesterol: 0 mg
