Rice krispy treats are one of the best kid foods and I’ve missed them. They are sticky and crunchy and sweet and satisfyingly delicious.
So I set out to make some for myself… without marshmallow cream (eggs) and without cane sugar. I found a vegan recipe and adapted it to be cane sugar free as well. I found crisped rice (looks just like the commercial cereal) at Sprouts, and it was completely unadulterated– no sugar or wheat flour!
I added cocoa powder to my batch and that turned out well, but I think I’ll leave it out next time and add more crispies because the filling became too dense and overwhelming.
- 1/2 cup natural peanut butter (has a fuller flavor than sugar-added PB)
- 1/4 cup cocoa powder
- 1/2 cup granulated fructose/or (sugar)
- 1/2 cup brown rice syrup /or (light corn syrup)
- 2 tbsp butter/or margarine
- 1 teaspoon vanilla
- 3.5 cups rice krispies cereal
Grease a 9X13 baking dish, non-stick spray works well. In a dutch oven or other large pot, slowly bring the peanut butter, sugar, rice syrup, and butter to a rapid boil while stirring constantly. Add cocoa powder and mix thoroughly. Let boil for a good minute, you should start smelling the peanut butter roasting. Turn off the heat and stir in the vanilla. Stir in the rice krispies until they are fully coated. I didn’t measure the rice krispies. I just dumped them in until it looked like they’ve soaked up all the peanut butter goo. Put in a little more than you think is necessary- the rice syrup mix should be a very thin coating as it has a very strong flavor. Dump the mixture into the baking dish and spread to an even layer. Let cool, cut them up, and enjoy. Makes about 12 servings.
Original recipe found here