Crispy Brown Rice And Cashew Treats Food

BROWN RICE CRISPY TREATS

Steps:

• Mix peanut butter, rice syrup, and vanilla and heat over a low heat in a small sauce pan until the mixture becomes warm and syrup (this will only take a few minutes).
• While your peanut butter syrup is heating, spray a large bowl with cooking spray before adding the rice cereal. Pour ooey gooey peanut butter syrup over the cereal and combine until all of the rice cereal is evenly coated.
• Transfer brown rice into an 88-baking dish that has been lightly coated with non-stick cooking spray. Pat them down and make them nice and even, pop in the fridge about an hour or so, then cut em up and enjoy!

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.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

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 air-tight container.

FRUITY RICE WITH TOASTED CASHEWS

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

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.

CRISPY BROWN RICE AND CASHEW TREATS

Steps:

• Lightly oil a 9- by 13-inch glass baking pan with canola oil spray.
• In a large bowl, combine the agave nectar, nut butter, salt, cinnamon, and vanilla extract. Mix until well blended. Add the cereal, apricots, and cashews and mix well. Firmly press the mixture into the prepared baking pan and cover with plastic wrap. Refrigerate for 2 or more hours, or until firm. Cut into squares to serve.
• Make these gluten-free by using crispy brown rice cereal not sweetened with barley malt.