- 4 cups crisp rice cereal (gluten free, if needed) – Do NOT sub puffed rice.
- 1/2 cup pure maple syrup
- 1/2 cup brown rice syrup
- 1/2 cup almond butter
- 1/2 cup chocolate chips
- 2 Tbsp coconut oil
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- additional coarse sea salt (like Maldon), to top.
- Line an 8×8 baking dish with parchment paper.
- Place cereal in a large bowl and set aside.
- In a medium saucepan, heat maple syrup and brown rice syrup over medium heat. Bring to a boil, stirring regularly. Boil 1 minute, then remove from heat.
- Stir in almond butter, chocolate chips, and coconut oil. Stir until smooth.
- Stir in salt, vanilla, and almond extract. Stir until smooth.
- Pour chocolate mixture over cereal and stir to coat well.
- Pour into prepared baking dish and pat down with a spatula as much as you can.
- Allow to cool completely before cutting into squares and serving.
How do I Store These? They’ll keep for 2-3 days on the countertop and 3-4 in the refrigerator. The big issues is that they do dry out over time, so you want to store them with as little air as possible. Put them in a small airtight container, or use a zip-top bag and press out as much air as you can.
Change Them Up! I love these with a tiny dash of almond extract, but they’re also dynamite with coconut extract (which gives them an Almond Joy or Mounds bar taste). You can skip those and just stick with the vanilla if you prefer. Or, you can swap out the almond butter for your favorite–peanut butter, sunflower seed butter, mixed nut butter, etc. I’ve good results with all the different nut/seed butters I’ve tried.
Gluten Free Notes. Crisp rice cereal isn’t all gluten free (many use malt syrup which is made from barley and contains gluten). Be sure you’re buying a certified gluten free cereal. I like Barbara’s or Erewhon. I can get both from Sprouts, or for a good price on Thrive or Amazon.