Have you ever taken a well-known recipe and just decided, gosh darn-it, to turn it on its head? To really mix it up and create something new and unexpected, and totally better? If so, then you know what I’ve been doing this week.
I’m visiting my family in NC, and contending with new food restrictions that we don’t always have to manage in our immediate household. I’m also trying to choose recipes that address the fact that my family loves, loves, loves their sweets! So how do you handle several food restrictions, interject a bit of health into a treat, and keep the sweet teeth happy? This is how.
Whip up this treat in 5-10 spare minutes this weekend and make everyone in your family happy with your new-found, delicious recipe. They may never go back to plain ol’ rice crispy treats again!
Nut Butter Crispy Rice Bars
Set aside a glass 8×8 baking pan, or oil a metal 8×8 baking pan.
In a small saucepan, add the nut butter, agave, honey, sugar and butter and warm over low-medium heat. Stir until the butter and sugar dissolve and the mixture is fully incorporated. Do not boil. Set aside.
In a large bowl, combine the crispy rice cereal, dried fruit, coconut and seeds. Slowly pour the warmed nut butter mixture over the dried ingredients and stir until completely mixed. If the mixture is too dry, add more nut butter; if it is too wet, add more crispy rice cereal.
Pour mixture into 8×8 pan and smooth with a rubber spatula. Refrigerate until set for best results, or set aside until serving. Once the mixture is cooled or chilled, cut into squares to serve. If the mixture at room temperature is not set, refrigerate until set.
Yield: 20 squares.