These Crispy Peanut Butter Treats with Chocolate Chips come from Alicia Silverstone’s book The Kind Diet. She mentions in the book that they are great to pack for trips or to keep for snacks but they don’t last that long in my house! They are definitely different from regular rice crispy treats but they stand on their own and are oh so good!
For those who may not know brown rice syrup is a more natural sweetener than sugar and is much lower on the glycemic index than sugar is as well. It has vitamins and minerals left after it has been processed so it is a much healthier choice for the health conscience. In my opinion it a less sweet than most other sweeteners even though most recipes say you can swap it straight over for sugar. It is MUCH more expensive than sugar or agave is but works really great in this type of recipe and is a must.
I took these to a family party that had picky adults and many kids and it seemed to be a big hit since I did not have any left to bring home. I will post the recipe exactly as she has it in her book. I chose to use the peanut butter and used Ghirardelli chocolate chips.
1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
Fine sea salt
3/4 cup peanut butter or almond butter (preferably unsweetened and unsalted)
1/2 cup grain-sweetened, nondairy chocolate or carob chips
Pour the rice cereal into a large bow. heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.
Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.
Turn the mixture out into a 8″ x 8″ or 9″ x 13″ baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour-if you can-before cutting into squares or bars. ENJOY!