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5.29.2012

Gluten-Free NO MARSHMELLOW Chocolate Rice Crispy Treat

The girls and I made this about an hour ago.  These treats come together very fast, only 20 minutes from start to finish.  Finding the ingredients took a good five minutes.  This is a fun recipe for "kid helpers" to participate in. 

 INGREDIENTS:
1 1/4 cup nut butter of choice
(we used almond butter)
use only unsalted, unsweetened butter
1 cup semi sweet chocolate chips
1/4 cup honey
1/4 teaspoon salt
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4 cups crisp rice cereal
1 tsp vanilla extract

 CLICK HERE to find out more about this great rice crisp cereal. 
 Melt the almond butter, chocolate chips, honey, and salt in a large saucepan.  It melts FAST, so keep stirring, and remove from heat when there are no chip chunks left. 
 Remove the pan from heat, and add the rice crisp cereal.  Stir to combine, and press into a parchment paper lined shallow pan.  NO GREASING REQUIRED, and easy to lift out later.
 Spread out your crisp bar dough evenly in the pan, and refrigerate for an hour or so.  This will totally be done in time for dessert!
 YUMMY GOOD, thanks helpers!
 CARB COUNT = 344g total
I got 18 pieces = about 20g each
Diabetics, you gotta love the PROTEIN in these things!

2 comments:

  1. This is a perfect recipe for these hot days when I don't want to bake! I just made them and they were so easy! But yours look more chocolatey and smooth. What brand almond butter and chocolate chips did you use?

    It's 9:00 at night and my kids are all in bed, won't they be surprised tomorrow! Thanks for a great recipe.

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  2. Emily and I just made this recipe to make a model earth! We wrapped it around a cookie and covered it with white chocolate to represent the core, mantle, and crust. So fun! Thanks for a great recipe.

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