Great Food Fast: Chocolate-Peanut Butter Brown Rice Crispy Treats

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When it comes to snacks, who doesn’t like chocolate and peanut butter combined with the crunchy goodness of brown rice crisps? Kids will love to eat and to help make these vegan, gently sweetened, easy-to-do sweets (adults in your life just might like them as much!). Full recipe after the jump…

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CHOCOLATE-PEANUT BUTTER BROWN RICE CRISPY TREATS


Dry ingredients:

6 cups brown rice crispy cereal

3/4 cup roasted, chopped peanuts

tiny pinch of salt

Wet ingredients:

3/4 cup malt-sweetened chocolate chips

1/2 cup rice syrup

6 tablespoons barley malt syrup

2 tablespoons maple syrup

1/4 cup peanut butter

1 tablespoon vanilla

1  tablespoon cocoa

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1. Combine dry ingredients in a large mixing bowl.

2. Warm the wet ingredients in a sauce pan over medium heat. stirring, until very hot and just beginning to bubble.

3. Pour wet ingredients into the dry ingredients, stir and make sure all the dry ingredients are evenly coated with the syrup mixture.

4. Allow this to cool slightly, but while still warm, oil your hands and form this mixture into 1 3/4-inch diameter balls while pushing them gently together. Place them on cookie sheet pans to cool. Yields about 2 dozen.

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2 responses

  1. I made these today for the kids I know for Easter. Chef Gary is right: they are quick and easy! I left out the cocoa because I didn’t have any, and they still tasted great! I found it easier to make the balls and they stuck together better, if I really let the bowl cool before forming the balls. I also found that a small bowl of water worked better than oil for keeping my hands unstuck, and it seemed to help keep the balls together as well. I got 28 round 1-1/2 or so round rice crispy treats out of this recipe. I lined a reusable baking pan with wax paper so the treats wouldn’t stick, and put wax paper on the top and more treats, and then covered them. I will be delivering them to the children tomorrow on Easter, and they are shaped like eggs! I will be making this recipe again!

  2. And also since the 6 Tablespoons of barley malt syrup gets very sticky and drippy, I converted the 6 Tablespoons to 3 ounces (or 3/8 cup).

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