Peanut Butter Rice Crispy Treats Recipe:
This is a recipe for peanut butter rice crispy treats. no margarine, gelatin or processed cereals in these treats! Instead, I used all-natural peanut butter for added flavor and nutrition, maple syrup for a great natural source of sugar, crispy brown rice cereal for crunch, and agar-agar flakes to give them that chewy, gooey texture that everyone loves. I also added in some shredded coconut and carob chips to make them a real treat – Enjoy!
How to make peanut butter rice crispy treats?
Makes 24 treats
Ingredients
4 cups crispy brown rice cereal
3/4 cup almonds
2 tablespoons Shoyu
3/4 cup maple syrup or honey
3/4 cup creamy peanut butter
1/2 cup shredded coconut
1/2 cup carob chips
2 1/2 teaspoons agar agar flakes (available at a health foods stores/Whole Foods Market)
Directions
Preheat your oven to 350 degrees F.
Line two muffin tins with about 24 muffin/cupcake wrappers, and set aside. Toss the almonds with the Shoyu on a small baking sheet and bake for about 5 to 8 minutes until the almonds are browned.
Let cool, roughly chop and set aside. Combine the peanut butter, maple syrup, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit around the sides.
Add the cereal, along with the carob chips, 1/2 cup of the chopped almonds, and most of the coconut (reserve a tablespoon for the topping). Stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon.
Sprinkle with the remaining chopped almonds and coconut and refrigerate until completely cool.
Rice crispy treats are a popular snack, especially for kids. This recipe makes an excellent treat that is not only fun to make but also delicious. To learn how to make these tasty treats, just follow the steps outlined in this blog post. Let us know if you have any questions about this recipe!
Ingredients
- 4 cups crispy brown rice cereal
- 3/4 cup almonds
- 2 tablespoons Shoyu
- 3/4 cup maple syrup or honey
- 3/4 cup creamy peanut butter
- 1/2 cup shredded coconut
- 1/2 cup carob chips
- 2 1/2 teaspoons agar agar flakes
Instructions
- Preheat your oven to 350 degrees F.
- Line two muffin tins with about 24 muffin/cupcake wrappers, and set aside.
- Toss the almonds with the Shoyu on a small baking sheet and bake for about 5 to 8 minutes until the almonds are browned.
- Let cool, roughly chop and set aside. Combine the peanut butter, maple syrup, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit around the sides.
- Add the cereal, along with the carob chips, 1/2 cup of the chopped almonds, and most of the coconut (reserve a tablespoon for the topping). Stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Sprinkle with the remaining chopped almonds and coconut and refrigerate until completely cool.