Prep 10 mins
Cook 0 mins
This is printed on the side panel of a box of Trader Joe's brand Crisp Rice Cereal (their version of Kellog's Rice Krispies.) Substitute another seed or nut butter of your choice. Although optional, I threw in a scant 1/4 cup of chips: dark chocolate, butterscotch and peanut butter chips and decorated the top with Christmas sprinkles. Note: If you are making this strictly vegan, remember that not all baking chips are dairy-free. For vegan and/or non-chocolate options, 'Sunspire' is a good brand. If you wish dried fruit such as coconut, raisins or cranberries can be added. Toasted nuts and seeds are another delicious addition, too. The amount of brown sugar and agave was cut in half and I would entertain the idea of reducing the sugar even further...? Finally, the recipe itself was cut in half and I used an 8-inch Pyrex square baking dish to prep the treats.
- Tip: to make measuring the agave syrup and peanut butter easier, grease inside the entire measuring cup first (I use a glass measuring cup). That way, the syrup and butter will slide right out.
- Grease a 13 x 9-inch baking pan. Set aside.
- Combine the brown sugar and agave syrup in a preferably non-stick saucepan.
- Bring *just* to a boil; stirring often with a non-stick utensil.
- Continue to stir until the brown sugar has dissolved. Remove carefully from heat.
- In a large mixing bowl combine the brown sugar mixture with the peanut butter or seed/nut butter of choice. Mix well. If using, add the chips, too while the mixture is still very hot.
- Add the Rice Krispies-type cereal and stir together.
- Press the mixture into the baking pan. If desired, decorate the top of the treats with Holiday sprinkles/non pareils.
- Cover and refrigerate for several hours to cool and harden. Tip: to harden more quickly, cover well and place in the freezer for approximately 1 hour.
- Use a sharp knife to slice into squares.