Rice Krispie Treats (3 variations)

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These are a wonderful transition for something quick, sweet, and chocolaty with a melt in your mouth feathery crunch.

Yield: 50 to 60 nuggets

Version 1

Ingredients

  • 1 cup chocolate chips (170 g/6 oz)
  • ½ cup maple syrup
  • ¼ cup peanut butter (85 g/3 oz)
  • ¼ cup unsalted chopped roasted peanuts (35 g/1 ¼ oz)
  • ½ cup raisins or currents (70 g/2.5 oz)
  • 4 cups Rice Krispies*
  • DO NOT add vanilla or any flavoring to melting chocolate or it will seize the chocolate. This means it will instantly change the creamy smooth texture to be grainy, thick and unmanageable.

Instructions

  1. Add to a large sauce pan the chocolate chips. Apply very low heat. After the chips soften and begin to melt, add the syrup and peanut butter. As the peanut butter softens, stir well to combine.
  2. Add the chopped peanuts, raisins, and Rice Krispies and mix well to coat with the chocolate. This will be very thick.
  3. Press mixture into a cookie dough scooper to form nuggets. 
  4. Keep these in the freezer. They will soften within 5 minutes.

Notes

  • Can substitute with Crispy Rice by Natures Path.
  • To prevent mixture from sticking inside the cookie dough scooper, dip scooper in a cup of water in between each scoop.

Version 2

This recipe has been revised and made with carob powder which will eliminate the saturated fat found in chocolate chips. These nuggets satisfy a melt in your mouth feathery crunch with a taste reminiscent to chocolate.

Yield: 50-60 nuggets

Ingredients

Instructions

  1. Add to a bowl the dry ingredients and set aside (raisins, carob powder and rice Krispies)
  2. In a large pan add the nut butter and syrup. Over a low to medium heat warm the nut butter until the syrup can be mixed in to combine.
  3. Remove from heat and stir in the vanilla.
  4. Add the dry ingredients and mix well to combine. This will be very thick.
  5. To form nuggets, press mixture into a cookie dough scooper.
  6. Keep these in the freezer, they thaw quickly so no pre-planning to enjoy.

Notes

  • Can substitute with Crispy Rice by Natures Path
  • To prevent mixture from sticking inside the cookie dough scooper, dip scooper in a cup of water in between each scoop.

Version 3

No baking. These are quick and simple to make!

Yield: 18 squares

Ingredients

  • ½ cup maple syrup
  • ½ cup peanut butter (or use almond butter)
  • 1 tsp vanilla
  • ¼ cup unsweetened shredded coconut
  • 3 cups puffed rice cereal

Instructions

  1. Set aside an 8×8″ non-stick pan*.
  2. Add puffed rice and coconut to a bowl and set it aside.
  3. Add syrup and peanut butter to a large saucepan. Over medium low, heat mixture until peanut butter is soft and easy to mix with the syrup.
  4. Remove from heat and add the vanilla.
  5. Add the coconut and puffed rice and mix well to combine. The mixture will be very thick.
  6. Press mixture firmly into pan. To prevent mixture from sticking to fingers, use lightly moisten fingers or lay a piece of parchment paper over the mixture then press on it.
  7. Allow to sit for 15-20 minutes to get firm then cut into squares. Keep covered in fridge or freezer.

Notes