Brown Rice Crispy Bar Food

BROWN RICE CRISPY TREATS

Steps:

• Spray a 13 by 9-inch baking pan with nonstick cooking spray.
• Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from heat.
• Stir in cereal, and dried fruit and seeds if using, until well coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press mixture evenly into pan. Cool and cut into 2 by 2-inch squares or use cookie cutters to cut into playful shapes. Pack in an airtight container.

BROWN RICE CRISPY BAR

Steps:

• Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside.
• Preheat the oven to 425 degrees.
• Spread the brown puffed rice evenly on a sheet pan.
• Toast in the oven for 4 minutes, stirring occasionally.
• While the rice is toasting, prepare the marshmallow mixture.
• Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water.
• Stir until the marshmallows are melted, approximately 4 to 5 minutes.
• Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine.
• Coat your hands or a spatula with oil and spread the mixture evenly into the pan.
• Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

CRISPY RICE TREATS

Steps:

• Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.
• Per Serving: Calories 160; Total Fat 5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 3 g; Carb 26 g; Fiber 2 g; Cholesterol 0 mg; Sodium 35 mg

CHOCOLATE AND ORANGE BROWN RICE TREATS

Steps:

• Lightly grease an 8-inch square baking dish with coconut oil. Line the baking dish with one strip of parchment paper and set aside.
• To a large bowl, add the rice cereal. In a small saucepan over medium heat, bring the maple syrup to a simmer. Whisk in the almond butter, orange zest and salt until smooth. Remove from the heat and pour the mixture over the cereal. Using a rubber spatula, toss well to coat. When cool to the touch, stir in the chocolate chips. Pour into the prepared baking dish and refrigerate until set, about 1 hour. Cut into bars and serve.

HEALTHY BROWN RICE KRISPIES TREATS

Steps:

• Put oil in a large pot and heat.
• Add rice syrup and nut butter. Stir and heat until bubbles form.
• Turn off heat and add vanilla extract.
• Add cereal and mix well. Stir in any optional items and mix lightly.
• Put mixture into a 9 x 13 pan. With slightly wet hands, press mixture flat.
• Let set to room temperature. Slice and serve. Lasts a week in an airtight container.

CHOCOLATE PEANUT BUTTER RICE CRISPY BARS RECIPE BY TASTY

Steps:

• In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
• Add the brown rice cereal to the mixture and combine.
• After well combined, pour into a greased or parchment lined baking dish and evenly spread.
• Chill until solid.
• In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
• After the crispy mixture is solid, cut into pieces.
• Dip the bottoms of the bars into the dark chocolate. Drizzle remaining chocolate on top.
• Chill again until solid. Store in the refrigerator in an airtight container.
• Enjoy!

RICE CEREAL ENERGY BARS

Steps:

• Combine the sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, and set aside to cool.
• Combine the dates, raisins, apricots, cherries, chocolate chips and the toasted seeds in the container of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl, and mix with oats and crisp rice cereal.
• In a small glass bowl, mix together the corn syrup, sugar and peanut butter. Heat in the microwave until bubbly. Stir in the powdered milk, vanilla, and almond extract. Pour the peanut butter mixture over the bowl of cereal and goodies, and mix with a wooden spoon until everything is evenly coated.
• Press the mixture into a greased 10x15 inch jellyroll pan using wet hands. Cut into squares, and allow to cool completely before removing from the pan.

CARAMELIZED BROWN BUTTER RICE KRISPIES TREATS

Steps:

• Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
• In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often.
• When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
• Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan (either 9x13 for thick pieces or a cookie sheet with a rim for thinner pieces) and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.

CRISPY BROWN RICE SNACKS

Steps:

• Mix Peanut butter, honey, nuts, vanilla, and cinnamon into a bowl. add cereal and stir gently until cereal is well coated. with wet hands form mixture into bite-sized balls, approximately 1 inch in diameter, place on waxed paper.

NO-BAKE RICE KRISPIES PEANUT BUTTER GRANOLA BARS (LOWER-FAT)

Steps:

• lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
• In a large bowl combine Rice Krispies cereal, oats and raisins.
• In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
• Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl; mix to combine.
• Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
• Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
• While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
• Chill until firm.

THE BEST BROWN BUTTER SALTED RICE KRISPIES® TREATS

Steps:

• Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
• Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
• Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.