NO COOK RICE CRISPY TREATS RECIPES

CHOCOLATE-ALMOND BUTTER RICE CRISPY TREATS | RECIPE ...

Chocolate-Almond Butter Rice Crispy Treats | Recipe ... image

Samantha Seneviratne substitutes honey and brown sugar for the classic marshmallows in her chocolate-almond butter rice crispy treats.

Provided by Samantha Seneviratne

Number Of Ingredients 8

Ingredients

5 cups gluten-free crispy brown rice cereal
½ cup mild honey
¼ cup light brown sugar
¾ cup smooth
unsweetened natural almond butter
½ teaspoon kosher salt
6 ounces semisweet chocolate
melted

Steps:

Pour the cereal into a large bowl and set aside
Line an 8-by-8-inch baking pan with parchment with 2 inches of overhang on 2 sides
In a small saucepan with a candy thermometer attached, heat the honey and sugar over medium heat until the temperature reaches 248°F, 3 to 4 minutes
(You might have to tip the pot on its side for enough of the sugar mixture to touch the thermometer
) Immediately stir in the almond butter and salt until smooth
Add the peanut butter mixture to the cereal and stir until evenly coated
Transfer the mixture to the prepared pan and press it down evenly
Top with the melted chocolate and smooth the top
Let stand until the chocolate is set
Using the parchment, pull the bar out of the pan, transfer it to a cutting board and cut into pieces

PEANUT BUTTER RICE CRISPY TREATS RECIPE - FOOD.COM

Peanut Butter Rice Crispy Treats Recipe - Food.com image

This is an easy wonderfully tastey treat that is great for all occasions. This is my mother in law's recipe, that my sweet husband had as a child, and my children ask for also. I have also molded these in to little brains on Halloween.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 24 ea, 24 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sugar
1 cup Karo syrup
1 1/2 cups peanut butter
5 cups Rice Krispies
butter, for hands

Steps:

Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
Place the rice crispies in a large bowl.
Stir the mixture on to the top of the cereal, til all is covered.
Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
Place in fridge to cool.
Cut in squares.

Nutrition Facts : Calories 185.9, FatContent 8.2, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 107.1, CarbohydrateContent 26.3, FiberContent 1, SugarContent 13.8, ProteinContent 4.4

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