New Take on Rice Krispy Treats


Do you like Rice Krispy treats, but want something healthier?

I got this recipe from my daughter, from a version my son-in-law created.  So my daughter-in-law played with their version, with alterations.  I thought you would enjoy playing with it, too.

Cassidy wrote:

Eric made marshmallow free rice crispy treats last night. We had chocolate organic cereal that was really good, but we don’t eat a lot of cereal so we wanted to use it some other way. Eric is 1) grossed out by marshmallows and 2) didn’t want to go to the grocery store, so we looked for alternatives. 

The recipe is as follows: 

  • 1/2 cup of honey 
  • 1/2 cup of nut butter
  • 1/2 t. salt
  • 4 cups of cereal

You bring the honey to a boil over medium heat and let is boil for one minute, then off heat you stir in your nut butter and salt (we used way less). Once that mixture looks smooth, you pour it over your cereal and stir. Then put it into a parchment paper lined 9×9 pan and press down pretty hard to compact it. Let cool at room temp or put into freezer for 30 min.

I was surprised that the consistency was pretty on point with a traditional rice crispy. I think the honey gives them a similar sticky/gooey quality. We used peanut butter, which is good with the chocolate, but kind of overwhelms the flavor. I would look into what else could be used that wouldn’t have such a strong flavor, or would let you play with the flavor more. Anyway, I thought you may like playing with it.

Here is Cassi’s version, made with what we found at Vitamin Cottage (oh, how I wish this chain was in Florida!!!).  She is allergic to cane sugar and was excited to try this.

She used brown rice cereal, clover honey and almond butter.

Next time, she might stir in chocolate chips?

If you don’t like the taste of honey, organic raw agave nectar or coconut nectar should give you a more neutral taste.

So…two versions that you can switch up into four combinations, give your kids and yourself a yummy treat, and feel good about it!