That rice crispy goodness was packed full of all sorts of figure-enhancing ingredients like puffed white rice cereal, butter, marshmallows, and who knows what else. But we were on vacation and we all know our sins are forgiven and calories don’t count while visiting the happiest place on Earth.
A few weeks ago I picked up Alicia Silverstone’s book The Kind Diet (a book I am completely obsessed with and will tell you more about later) and was thrilled to discover her cleaned up version of the good ole classic rice crispy treat…
- 1 3/4 cups brown rice syrup (or your favorite natural sweetener like honey, for example)
- Pinch sea salt
- 3/4 cup natural peanut butter or almond butter (I used PB2, powdered peanut butter)
- 7 cups whole grain brown crisped rice cereal
- 1/2 cup carob chips (optional)
Add the peanut butter and cook, stirring, until well combined and heated through but not boiling, about 5 minutes. Pour the cereal into a large bowl.
Using a rubber spatula, stir the peanut butter mixture and carob chips, if using, into the cereal. Lightly oil a 9-by-13-inch baking dish.
Transfer the crispy rice mixture to the baking dish, pressing into an even layer. Let cool for 1 hour before cutting into squares.
While these treats are indeed made with healthier ingredients than a traditional rice crispy, they are not ultra-low calorie, so please enjoy responsibly. I made a half batch so I could get my rice crispy fix and have both portion control and leftover cereal. I love Erewhon Crispy Brown Rice cereal as the ingredients are simply: Organic brown rice, organic barley malt, and sea salt….you know, real food!
Now I really must go to the gym and have a mini rice crispy treat before I go a little goofy.