Gluten-free Brown Rice Peanut Butter Crispy Treats (Edit recipe)

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A healthy twist on rice crispy treats with crispy brown rice cereal, creamy peanut butter and honey. No marshmallows needed for these Valentine’s Day rice crispy treats.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 9

Ingredients

0.75 cup Creamy Peanut Butter
3 Tbsp Coconut Oil
0.333 cup Honey
1 tsp Pure Vanilla Extract
0.5 tsp Sea Salt
4.5 cups Brown Rice Crisps
1 oz Dark Chocolate, melted (optional)
3 tsp Freeze Dried Raspberries, crushed (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grease an 8×8 pan and line with parchment paper.
In a large bowl whisk together the peanut butter, coconut oil, honey, vanilla and salt. Stir in crispy brown rice cereal and pour into 8×8 pan.
Press the brown rice crispy cereal mixture into the pan and try to pack it down firmly.
Let set in refrigerator for a minimum of 30 minutes and up to 24 hours.
Remove from the refrigerator and cut into heart shapes with a cookie cutter or just cut into squares.
Top with melted chocolate and crushed freeze-dried raspberry, if using.
Store in an airtight container in the refrigerator.

Notes

Peanut butter varies a lot by brand. If mixture seems too dry after mixing you can add a little more peanut butter. // These work best if kept in the refrigerator. Once they get to warm, they will start to fall apart. I would recommend pulling them out of the refrigerator about 5 minutes before you are ready to eat them. You also can eat them cold. That is how I prefer them. // If you decided to cut yours in to shapes you will need to do it immediately after you remove it from the refrigerator so they don’t fall apart while cutting them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	261
Fat:	15 g
Carbohydrates:	30 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	258 mg
Fiber:	1 g
Sugars:	11 g
Calculated per serving.