Healthy Rice Krispie Treats Recipes

HEALTHY RICE KRISPIE TREATS

Steps:

• Line an 8×8 (20x20cm) baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
• In a medium-sized saucepan over medium heat, add the almond butter, coconut oil, syrup, and vanilla, stirring until the almond butter is melted and fully combined with the honey.
• Remove the pan from the heat and add the cereal, stirring until it becomes well incorporated.
• Transfer the mixture into your prepared baking pan and use a greased spatula or your hands to distribute the mixture evenly, pressing down firmly to ensure that the mixture is tightly packed.
• Place the chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When the chocolate is fully melted, drizzle it over the top of the packed cereal mixture using a spoon.
• Place the pan in the fridge and allow the bars to cool for ~30 minutes before cutting them into squares using a sharp knife.

HEALTHY RICE CRISPY TREATS

Steps:

• Add the Dates, Almond Butter, Vanilla Extract, and Salt to a Food Processor or Blender. Combine until a thick, even paste is formed - it will not be sticky to the touch.
• Transfer the paste to a large bowl, then add 2 cups of Crispy Rice Cereal. Knead the Cereal into the paste using your hands. Once evenly incorporated, continue to add in Cereal in 1/2 cup to 1 cup increments. I needed around 4 cups of Cereal in total; this allowed all of the Cereal pieces to be coated with a thin layer of the paste, but not too much.
• Line a 8×8″ pan with parchment paper, then press the Rice Crispy Mixture into it. Cover with another layer of Parchment Paper and "punch" the Cereal down until it is really compact and evenly spread.
• Top with Melted Chocolate, if desired. Remove from the pan, use a sharp knife to cut into squares, and enjoy! Store in a container with a loose lid at room temperature for up to 6 days.

VEGAN RICE CRISPY TREATS | 3 INGREDIENTS AND NO MARSHMALLOWS

Steps:

• Line an 8 x 8-inch baking tray with baking paper and set aside.
• Add your peanut butter and maple syrup to a microwave safe bowl and melt your nut butter with your syrup.
• Add the rice cereal to the peanut butter and syrup mixture and mix until combined.
• Pour mixture into the lined baking tray and press firmly into place. Refrigerate for at least 30 minutes to firm up.
• Slice into bars and enjoy.

HEALTHIER THAN RICE KRISPIE TREATS

Steps:

• In a large bowl, mix together the peanut butter, honey, vanilla, and ground cinnamon.
• Stir in the cereal and mix until it is evenly incorporated.
• With slightly wet hands, form the mixture into small balls. Refrigerate until ready to serve.

HEALTHY RICE CRISPY TREAT RECIPE

Steps:

• Put brown crispy rice cereal and sliced almonds in a bowl and mix with your fingers.
• Put vanilla extract, cashew butter and honey in a small pot and cook on low until cashew butter is soft and easily mixes with the other ingredients.
• Pour on top of the crispy rice cereal using a silicone spatula and mix well until all of the crispy rice and almonds are coated.
• Cover a small cookie tray with parchment paper and pour the rice crispy mixture on top. Press the mixture evenly into a rectangle (the rice should feel compact) and refrigerate for at least 30 minutes.
• Cut rice crispy treats into small squares and serve.

HEALTHY BROWN RICE KRISPIES TREATS

Steps:

• Put oil in a large pot and heat.
• Add rice syrup and nut butter. Stir and heat until bubbles form.
• Turn off heat and add vanilla extract.
• Add cereal and mix well. Stir in any optional items and mix lightly.
• Put mixture into a 9 x 13 pan. With slightly wet hands, press mixture flat.
• Let set to room temperature. Slice and serve. Lasts a week in an airtight container.

HEALTHY PEANUT BUTTER RICE KRISPIE TREATS

Steps:

• Line an 8x8 inch pan with parchment paper. Set aside.
• Place a medium pot over low heat and add in peanut butter, coconut oil, maple syrup and vanilla extract. Mix until smooth and well combined, about 1 minute.
• Next add in the protein powder (optional) and crispy brown rice cereal; stir until combined and cereal is completely coated. Pour into prepared pan, and use a spatula to flatten the top so it is even.
• Next make the chocolate topping by adding chocolate to a microwave safe bowl. Microwave on high in 30 second intervals, stirring in-between, until chocolate is completely melted. You can also melt the chocolate in a small saucepan over very low heat if you prefer.
• Pour melted chocolate over the bars and tilt your pan to spread out the chocolate evenly.
• Place pan in the refrigerator for 30 minutes or until bars are completely cool and chocolate is hardened. Sprinkle bars with fancy sea salt, then cut into 16 bars. Enjoy!
• Bars should be kept covered in the fridge and will stay good for up to 1 week. Take bars out 5 minutes before you are ready to serve to ensure they aren't too crunchy! They soften up at room temp.

HEALTHY(ER) RICE CRISPY TREATS

Steps:

• In a saucepan, melt and stir the peanut butter and honey together. Remove from heat and add vanilla. Stir in Crispy Rice Cereal. Spread in a 9x9 inch pan and allow to cool.
• For fun, you could add 1/4 cup of mini chocolate chips as you're stirring in the cereal. We LOVE these soy free mini chocolate chips from Enjoy Life!
• I love that this recipe is gluten free, easy, fast, healthier and crunchy! This is SUCH a simple snack to throw together. I think I'll try to make some with Sunbutter for Malachi - I don't know why it wouldn't work!