nut/seed butter puffed rice bars
Print recipe
| Serves | 24 |
| Prep time | 7 minutes |
| Cook time | 10 minutes |
| Total time | 17 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving |
Ingredients
- 6 c. puffed rice cereal
- 1 c. sugar
- 1 c. corn syrup (I really try not to use corn syrup as it's just so bad for you, but I make an occasional exception)
- 1 c. nut or seed butter (my favorites are peanut or almond butter)
- 2 c. non-dairy chocolate chips (you can use regular chocolate chips or for a twist, use 1 c. chocolate chips and 1 c. butterscotch chips)
Note
During the holidays, it sometimes seems like the "classics" are better than fancy desserts. These are kid friendly and everyone loves them. Occasionally I make a pan and only melt chocolate over half because there ARE some people out there that don't like chocolate (I know, right?!), but the chocolate ones are usually the first ones to go.
Follow me on Facebook: www.facebook.com/GFAFRecipes
Directions
| 1. | Grease a 9x13 pan and set aside. | |
| 2. | In a large bowl, measure out puffed rice cereal. | |
| 3. | In a saucepan, combine corn syrup and sugar; bring to a rolling boil and boil for about 1-2 minutes. | |
| 4. | Remove pan from heat and stir in nut or seed butter, stirring constantly until the butter is melted completely. | |
| 5. | Pour over puffed rice cereal and quickly mix to combine thoroughly (you need to mix quickly as it the mixture will immediately begin to set). | |
| 6. | Put rice mixture into greased pan, pressing down for a consistent thickness. | |
| 7. | In a saucepan, melt chocolate chips over medium low heat until melted. | |
| 8. | Pour chocolate over rice bars and spread evenly. | |
| 9. | Let bars cool until set (I'm impatient, so I usually stick the pan in the refrigerator to speed the process along). Remove bars from pan, slice and eat! |
