Peanut Butter Crispy Rice Treats

vegan, whole food plant-based, easy, healthy, oil-free

Anyone who’s ever packed or unpacked a lunchbox before knows that rice treats have always been akin to gold bars. You could barter for anything with those sweet, ethereal cereal snacks, or eat like royalty should you chose to hoard them. This version will convince anyone to take the latter approach. Crunchy peanut butter makes them both irresistibly delicious and much more satisfying than the original inspiration, sneaking in a small bonus of plant protein and healthy fats without even trying. You’ll never miss the marshmallows with the woodsy depth of maple syrup bringing everything together, and I promise, neither will your kids.

Prep Time10

Cook Time10

Total Time20

Servings: squares

Calories: 159kcal

Author: Kim Murphy

Ingredients

3/4 cup natural crunchy peanut butter
1/3 cup maple syrup
2 tablespoons tahini
1/4 teaspoon salt optional
1 teaspoon pure vanilla extract
4 cups crispy brown rice cereal

Instructions

Line an 8 x 8-inch pan with parchment paper; set aside.
In a medium saucepan over medium-low heat combine the peanut butter, maple syrup, tahini, and salt. Mix until smooth.
Continue to cook, stirring frequently, until the mixture begins to bubble. Stir continuously for 1 minute longer, then turn off the heat.
Working quickly, add the vanilla and rice cereal, stirring thoroughly to incorporate. Transfer the mixture to your prepared pan, using your spatula to firmly press it into an even layer, smoothing out the top.
Place pan in the refrigerator for at least 10 minutes to cool. Use a sharp knife to cut the bars into squares or rectangles.

Notes

Serving suggestion: Wrap individual bars in plastic wrap or place in zip-top baggies for easy grab-and-go snacks that hold up beautifully at room temperature.

If you’re feeling more festive, cut the bars into smaller, bite-sized squares and stack them on a tray alongside fresh berries and almond butter, chocolate sauce, or date caramel for dipping.

Notes: Customize your creations by adding a handful of mini chocolate chips, crushed freeze-dried fruit, or chopped peanuts after mixing in the cereal for a fun twist. Just be sure to let the base mixture cool for a minute if using chocolate chips so they don’t melt.

To make this recipe nut-free, swap the peanut butter for sunflower seed butter, pumpkin seed butter, or soynut butter.

To make these low-fat, swap out the peanut butter for reconstituted PB2 powder. You can mix in a couple tablespoons of chopped peanuts to make it crunchy.

These keep well in an airtight container at room temperature for up to 4 days, or for up to 2 weeks in the fridge. Freeze for longer storage of up to 3 months.

Nutrition