Rice crispy bars have been around since the 1950’s, but here’s an updated version full of the protein goodness of peanuts, the crunchiness of crisps made from organic brown rice, and mildly sweetened with grains as well. Cut these small, and they’re elegant enough to serve with Japanese tea, cut a little bigger, they could be after-scho0l snacks for kids. You’ll like this too: once your ingredients are assembled, you can make them in about 15 minutes. If you don’t feel like making bars, press them together like popcorn balls–fun to eat either way (recipe after the jump).
PEANUT BUTTER-BROWN RICE CRISPY BARS
5 cups Brown Rice Crispy cereal (about 7 oz.)
1 cup roasted peanuts, coarsely chopped
1/2 cup barley malt syrup
3/4 cup brown rice syrup
1/2 cup peanut butter
2 teaspoons vanilla extract
1. Measure brown rice crispies into a large mixing bowl.
2. In a sauce pan, heat the barley malt and rice syrups over medium-high heat until the mixture becomes very hot. Reduce heat to medium, add peanut butter, salt and vanilla and quickly whisk everything together.
3. Immediately pour this hot mixture into the bowl of crispies, add the chopped peanuts and mix thoroughly so that crispies are evenly coated with the hot ingredients. Work fast before everything cools.
4. Oil your hands, and press the mixture evenly into a lightly oiled 9-inch baking pan and cool before cutting into squares (it’s good to use a sharp, serrated knife, rinsed with water if it begins to be sticky). Yields 12-16 bars.