Nutty. Salty. Sweet. These bars have all the makings of a favorite dessert. Evoking the flavors of your childhood favorite marshmallow and cereal treat, these bars are completely vegan and have a depth of flavor achieved from the addition (and upgrade?) of almond butter and a top layer of dark chocolate and sea salt.
Here's the recipe.
Almond Butter Rice Krispy Bars
Ingredients
1 1/4 cup natural almond butter, well-stirred (I used salted almond butter)
1/4 cup maple syrup
2/3 cup brown rice syrup
1 teaspoon vanilla extract
7 cups rice cereal (I used TJ's Crips Rice Cereal)
16 oz dark chocolate
2 tablepsoons coconut oil
Seasalt
Method
Line a 9x13 inch bakin pan with parchment paper so that the paper overhangs like "handles". In a very large bowl, measure out the rice cereal and set aside.
In a large, microwave safe bowl, microwave the almond butter, maple syrup, and brown rice syrup for about 2-3 minutes, or until the mixture is starting to bubble. Stir and add in the vanilla.
Immediately, pour the warm mixture over the brown rice cereal. Working quickly, stir with a spatula to coat the cereal completely. Pour the cereal into the prepared 9x13 baking pan. Spread with a spatula and pack down tightly. I covered the pan with an additional sheet of parchment paper and took a heavy can of tomatoes and rolled the can across the top while applying pressure. The goal is to get the cereal as tightly packed into the pan as possible.
Place the chocolate and coconut oil into a smaller microwave safe bowl. Microwave in 30-second increments, stirring between each interval until fully mleted. This took about 2 1/2 minutes total.
Pour the chocolate evenly over the top of the bars, spreading with a spatula. Gently shake the pan and tap it on the counter to release any air bubbles. Sprinkle generously with sea salt.
Allow the chocolate to harden at room temperature for several hours or refrigerate the pan for 30-60 minutes until the chocolate is hardened. Slice into 24 bars and store in an airtight container at room temperature.
Recipe adapted from one originally found at well-fedsoul.com.
Here's the recipe.
Almond Butter Rice Krispy Bars
Ingredients
1 1/4 cup natural almond butter, well-stirred (I used salted almond butter)
1/4 cup maple syrup
2/3 cup brown rice syrup
1 teaspoon vanilla extract
7 cups rice cereal (I used TJ's Crips Rice Cereal)
16 oz dark chocolate
2 tablepsoons coconut oil
Seasalt
Method
Line a 9x13 inch bakin pan with parchment paper so that the paper overhangs like "handles". In a very large bowl, measure out the rice cereal and set aside.
In a large, microwave safe bowl, microwave the almond butter, maple syrup, and brown rice syrup for about 2-3 minutes, or until the mixture is starting to bubble. Stir and add in the vanilla.
Immediately, pour the warm mixture over the brown rice cereal. Working quickly, stir with a spatula to coat the cereal completely. Pour the cereal into the prepared 9x13 baking pan. Spread with a spatula and pack down tightly. I covered the pan with an additional sheet of parchment paper and took a heavy can of tomatoes and rolled the can across the top while applying pressure. The goal is to get the cereal as tightly packed into the pan as possible.
Place the chocolate and coconut oil into a smaller microwave safe bowl. Microwave in 30-second increments, stirring between each interval until fully mleted. This took about 2 1/2 minutes total.
Pour the chocolate evenly over the top of the bars, spreading with a spatula. Gently shake the pan and tap it on the counter to release any air bubbles. Sprinkle generously with sea salt.
Allow the chocolate to harden at room temperature for several hours or refrigerate the pan for 30-60 minutes until the chocolate is hardened. Slice into 24 bars and store in an airtight container at room temperature.
Recipe adapted from one originally found at well-fedsoul.com.