Almond Butter Rice Crispy Treats Food

ALMOND BUTTER RICE CRISP TREATS

Steps:

• Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
• In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
• Stir in the rice crisp cereal until thoroughly combined.
• Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
• In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
• Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
• Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.

ALMOND BUTTER RICE CRISPY TREATS

Steps:

• Line a 9x9 baking dish with parchment paper. To make the parchment paper stick, grease the pan with some oil and then press the paper down.
• In a small sauce pan over low heat, add the almond butter, coconut oil, cacao, cinnamon, salt, and maple syrup. Stir until mixture is blended together well and there are no clumps.
• Pour all four cups of the cereal in a large bowl.
• Pour the almond butter/chocolate mixture over the cereal, and mix to coat well. I just a wooden spoon to do this, so that the cereal does get smashed.
• Pour mixture into the baking pan and refrigerate for 30-45 minutes.
• Remove from the refrigerator, and melt your chocolate bar. I do this in 30 second intervals in the microwave.
• Drizzle chocolate on top and refrigerate for another 10-15 minutes before slicing into 16 squares.
• Keep these stored in the refrigerator for up to one week, IF they will last that long (I dare you!)
• Enjoy!

COCONUT-ALMOND RICE KRISPIES TREATS

Steps:

• Butter a 9" x 9" baking pan or casserole dish.
• In a large bowl, measure rice krispy cereal and set aside.
• In a large non-stick frying pan, add coconut flakes and almonds and dry roast over medium-high heat, stirring frequently, until the coconut and almonds start to turn golden; about 4 minutes.
• Immediately pour into the bowl with the cereal and mix well.
• In the same frying pan melt butter over low heat.
• Add the grated almond paste and marshmallows.
• Cook over low heat until all ingredients are melted and smooth; about 5 minutes.
• Immediately pour almond-marsmallow mixture into the bowl of cereal.
• Butter a large spoon and mix contents thoroughly until well incorporated.
• Press krispy treat mixture into the buttered dish.
• Cool until firm enough to cut into 1 1/2 inch squares.

VANILLA ALMOND RICE KRISPIES TREATS

Steps:

• Melt margarine in large non-stick pan (I use my T-Fal Dutch oven) over medium-low heat.
• Add marshmallows and stir until melted and smooth.
• Turn off flame.
• Stir in extracts.
• Fold in cereal and continue folding until well coated.
• Spray 13 X 9 pan with cooking spray and press mixture into pan (I spray my hand with a little Pam and then use my hand but you can use the back of a buttered spoon if you don't have asbestos fingers like mine).
• Cool and cut into squares.