Peanut Butter Chocolate Chip Crispy Rice Treats 15.000

Jennifer Chase for The Washington Post

Nourish Apr 12, 2018

This four-ingredient take on the classic treat uses a better-for-you but comfortably familiar blend of honey and peanut butter instead of the usual marshmallow and butter blend, as well as whole-grain, instead of refined, rice cereal.

To read the accompanying story, see: Crisped rice treats without the cloying marshmallow? Sweet..

Make Ahead: The slab of treats needs to chill in the refrigerator for 40 minutes before cutting.


Servings:
15 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 15 pieces

Ingredients
  • 1/2 cup honey
  • 3/4 cup natural-style smooth peanut butter
  • 2/3 cup semisweet chocolate chips (may substitute chopped dried fruit)
  • 5 cups crispy brown rice cereal

Directions

Combine the honey and peanut butter in a large pot over medium-low heat for 2 to 3 minutes, until melted. Remove from the heat. Stir in the chocolate chips and then the brown rice cereal, coating it evenly.

Grease a 9-by-13-inch shallow baking dish with cooking oil spray. Transfer the rice mixture to the baking dish. Lay a piece of plastic wrap over it to prevent your hands from sticking as you press the mixture evenly and firmly into the pan.

Cover and refrigerate for 40 minutes, until set, then cut into 15 equal pieces.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Lynn O’Brien.

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