Crispy Rice Treats

 

 

Four ingredients.

That's all it takes to give your tastebuds a real treat.

No dairy.

No gluten.

No sugar.

 

I'm not really a marshmallow fan, 

but these goodies might remind you of a similar confectionery,

popular for decades using comparable ingredients. 

Not having used brown rice syrup for years,

I had forgotten how much like caramel it tastes.

There's a "maple-y" flavor to it, but it is still subtly sweet.

 

The website My Quiet Kitchen

features healthy, clean recipes, both savory and sweet.

If you go to the site, you may notice the recipe is from 2019.

Well, it's no surprise to me that I am late to the party on this one.

I usually am.

But who cares, when it's this good.

Here's my version with the link for the original recipe.

Next time, I may add some Lily's dark chocolate to the mix.

One suggestion-they are better not refrigerated,

as they tend to dry out.

Believe me, they won't last long,

especially if you're feeding a crew,

so no worries about leaving them out for a day or two at room temperature.

 

Note:  (I halved the recipe, 

as it was the first time I was preparing it,

so I used a brownie pan instead of the 9X13 size.)

 

My Quiet Kitchen

 

1 C Sunbutter

 1 C brown rice syrup

 1 teaspoon vanilla extract

8 C crispy rice cereal 

Melt nut/seed butter, syrup and vanilla over low heat.

Add to the bowl of measured cereal and mix well.

Press into a 9X13 pan and let cool.

Keep at room temperature for two days,

then refrigerate the rest.

Enjoy!